|Recipes Worth Trying: Strawberry Jam|
Posting Date: 06/26/2014
yummy June treat
JP and I spent a little time reminiscing last weekend about how we used to take our kids camping with other families from our church, and it seemed he and I always felt like we got a little special treatment from some of our fellow-campers.
One of our favorite treats was to be invited into the camper of Tom and Jeanne Ricard. It always seemed that just as we would crawl out of our tent (and let the girls sleep a couple hours longer) the Ricards would see us, and invite us in for a cup of coffee, and a piece of toast. In my mind's memory, the bread was almost always homemade, and the jelly/jam was unmistakably so.
So, as we debated exactly what to do with the quarts of beautiful Ohio-grown strawberries we had (Thanks for picking them up for me, Kelly G) we knew it was time to make some of that delectable treat. The memories of eating it, will stay with you for years......
Homemade SURE.JELL Strawberry Freezer
2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 pkg. SURE-JELL Fruit Pectin
Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Discard stems. Crush strawberries thoroughly, 1 cup at a time.
Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min.
Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)
I hope you enjoy this as much as we do! ~Sue
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