Thursday, October 1, 2009

Strawberry Freezer Jam

Extended Life for: Strawberries

Having salvaged some strawberries that were still in fairly decent shape, I made the best of the canning season and tried out this recipe from the Better Homes and Gardens New Cook Book.


4 cups hulled Strawberries
4 cups Sugar
1/2 tsp. finely shredded lemon peel
1 7.5 oz. package of regular powdered fruit pectin
3/4 cups water

Use a potato masher to crush the berries until there is about 2 cups of pulp. Add sugar and lemon peel, let stand for 10 minutes. Prepare fruit pectin in pan by boiling for 1 minute, stirring constantly. Add to berry mixture; stir for three minutes when mixture is no longer grainy. Ladle into half pint freezer containers, let stand for 24 hours before placing in the freezer for up to a year.

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