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4 cups of crushed strawberries (about 3 lbs)
1 1/2 cups sugar
1 packet of Ball Freezer Jam Pectin (I get it at Wal-Mart in the canning section)
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First rinse strawberries and remove stems. Then proceed to rinse three more times by putting them in a big bowl, covering with cold water and draining. Dry on paper towels. Mash them in a big bowl using a potato masher. Mix sugar with pectin, then add to strawberries. Mix for three minutes. Ladle into clean jars, leaving 1/2" space at the top; serve immedately, refrigerate up to 2 weeks or freeze up to a year. Label with the date. Makes five or six 8 ounce jars. Put on biscuits, toast, sandwiches or over ice cream. It is so good!
4 comments:
Hey Hilary! Thanks for the link to your dad's blog. It breaks my heart to hear what happened to the Greenalls. I miss you all so much though, on a happier note. Thanks for the update!!!!
Jen
I love that in California getting free flats of super delicious strawberries is a possibility. If only I could have taken them home. I can almost taste the jam--yum!
Hilary,
I love how you make delicious food! Do you still have that recipe for pumpkin streusel muffins? I would love to make those this season!
megan - here's the recipe for those muffins: http://allrecipes.com/Recipe/Pumpkin-Apple-Streusel-Muffins/Detail.aspx
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