Freezer Strawberry Jam
No-Cook Strawberry Jam
Splenda Light Strawberry Jam
Freezer Strawberry Jam
1 quart Ripe strawberries
2 tablespoons Lemon juice
4 cups Sugar
1/2 Bottle of liquid pectin
Crush berries thoroughly. Place in a large bowl. Add sugar, mix well & let
stand. Mix lemon juice & add certo. Stir until all sugar crystals are
dissolved. Ladle quickly into jars & leave to set, it may take 24 hours.
Store in freezer. Will keep in the fridge for 3 weeks.
"The Settlement Cookbook" From: Mark Satterly Exported from Home Cookin
4.7
(http://www mountain-software.com)
No-Cook Strawberry Jam
1 pint Strawberries ; 2 Cups Mashed
2 cups Sugar
3 ounces Liquid Pectin ; 1 Pouch
2 tablespoons Lemon Juice
3 dr Red Food Coloring ; Up To 4 dr ; May Be Used
3 Eight Ounce Jars
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: 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. Exported from Home Cookin
4.7 (http://www mountain-software.com)
Splenda Light Strawberry Jam
4 cups (1 L) crushed strawberries
1 1/2 cups (375 mL) Splenda Granular sugar substitute
1 package Bernardin Freezer Jam Gelling Powder
1 tsp (5 mL) grated lemon rind
Place crushed strawberries in a large bowl. Add grated lemon rind. Stir
in SPLENDA . Let stand 15 minutes. Slowly sprinkle Gelling Powder into
fruit mixture, while stirring for 3 minutes. Let stand 5 minutes. Stir
again for 1 minute. Pour into sterilized jars, leaving 1/2 inch (1 cm)
head space; seal. (To sterilize jars, place both lids and jars in boiling
water for 15 minutes before filling.) Store in freezer for up to 1 year or
in the refrigerator for 6 weeks.
per Tbsp (15 mL) Energy: 9 Cal Protein: 0.1 g Fat: 0.0 g
Carbohydrates: 2.2 g
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