Friday, April 30, 2010

Picking & Preserving - Part II

If you love the taste of homemade jams and have the right kitchen equipment, you could whip up a batch of tasty strawberry jam. Frankly, just reading recipes and thinking about crushing, soaking, stirring, preparing boiling water bath, and sterilizing jars only to make 4 half pints makes me tired! I did, however, find a really good recipe that looks easy enough and doesn't take that much time.

Combine 3 cups crushed strawberries and 5 cups sugar. Let stand 20 minutes, stirring occasionally. Combine 3/4 cup water and 1 package pectin in a saucepan. Boil 1 minute, stirring constantly. Then, stir into fruit mixture. Quickly spoon into freezer containers or hot sterilized jars. Cover and let stand at room temperature 24 hours. Then, freeze. This recipe yields 7 half pints and can be stored in refrigerator up to 3 weeks.

No comments:

Post a Comment