Jam In A Bag (Classroom Cooking)

1. 1

   Slice the berries in half and place them in a gallon-sized zip-top bag. Put this bag inside another bag and seal each bag shut.

2. 2

   Pass the bag around the circle and have each child squeeze the bag until the berries are crushed.

3. 3

   Measure 1 cup of the smashed berries into a third resealable bag.

4. 4

   Combine the pectin and lemon juice and then add this mixture to the crushed berries. Double-bag the mixture and seal closed. Press and squeeze the bag for 3 minutes or more.

5. 5

   Next, ladle the jam into a jar (or other serving container). Let jam sit for 2 hours, or until jam is set. Store any leftover jam in the refrigerator for up to 3 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.