| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Mashed strawberries |
| 4 |
c |
Sugar |
| 1 |
pk |
Powdered pectin; (1-3/4 oz.) |
| 1 |
c |
Water |
INSTRUCTIONS
From: Perry Greene <palgreen@hiwaay.net>
Combine strawberries and sugar in a bowl. Allow to sit for 20 minutes or
so, stirring occasionally.
Combine pectin and water in a saucepan, and bring to a boil. Boil for 1
minute, stirring constantly. Stir the pectin into the strawberry-sugar
mixture, and continue stirring for 3 minutes.
Pour into wide-mouth freezer jars, leaving 1/2-inch head space. Adjust
caps, and let stand until set, but no more than 24 hours. Freeze. Makes
about 5 half pints.
Notes: Once thawed, these little pints of freezer jam will keep for about 3
weeks in the refrigerator.
Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998
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