No-Cook Strawberry Freezer Jam
INGREDIENTS:
1 pt Strawberries; (2 Cups) 2 tb Lemon Juice
-Mashed 3 dr Red Food Coloring; Up To
2 c Sugar -4 Drops May Be Used
3 oz Liquid Pectin; 1 Pouch
1 pt Strawberries; (2 Cups) 2 tb Lemon Juice
-Mashed 3 dr Red Food Coloring; Up To
2 c Sugar -4 Drops May Be Used
3 oz Liquid Pectin; 1 Pouch
Stir the berries and sugar together in a large bowl, blending well, and let stand for 10 minutes, stirring occasionally. Add the pectin, lemon juice and food coloring, blending well, and stir constantly for 3 minutes. Spoon the jam into the jars prepared for freezer jams.
YIELD:
3 Eight Ounce Jars
Each Tablespoon Contains:
Calories: 35 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 9 Grams Sodium: 1 Milligram
NOTE 1:
This is a freezer jam and cannot be sealed with the cookbook directions.
NOTE 2:
This recipe can be adapted for use with both raspberries and blackberries. Use the same quantity of fruit.
YIELD:
3 Eight Ounce Jars
Each Tablespoon Contains:
Calories: 35 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 9 Grams Sodium: 1 Milligram
NOTE 1:
This is a freezer jam and cannot be sealed with the cookbook directions.
NOTE 2:
This recipe can be adapted for use with both raspberries and blackberries. Use the same quantity of fruit.