Who likes strawberries? Does the thought of canning and making your own jam sound like too much work? If so, here’s a recipe for you! What you will need is Drambuie liqueur. I’ll have to send my husband to a liquor store for this. I have everything else on hand.
No- Cook Strawberry Jam
1 quart crushed strawberries
4 cups sugar
2 Tablespoons lemon juice
1/2 bottle liquid fruit pectin
Thoroughly crush enough strawberries to measure 1 and 3/4 cups into a large bowl. Add 2 Tablespoons of Drambuie liqueur.
Mix sugar into fruit and let stand 10 minutes. Add citrus juice and pectin. Continue to stir for 3 minutes. Pour quickly into jars. Cover immediately with tight tops. Let the jam set about 24 hours. Freeze.
Recipe makes about 5 cups.
CookBook: “The Strawberry Connection”
by Beatrice Ross Buszek of Cranberrie Cottage, Nova Scotia 1984
No-Cook Strawberry Freezer Jam
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 3 pints
1 3/4 quart fully ripe strawberries
1 package Sure Jell Light Fruit Pectin
1 3/4 cup granulated sugar, divided use
1 cup corn syrup
Hull and thoroughly crush strawberries. Measure into a large bowl. You should have 4 cups of strawberries.
Combine fruit pectin with 1/4 cup sugar. Gradually add pectin mixture to fruit, stirring vigorously. Set aside for 30 minutes, stirring occasionally.
Add corn syrup; mix well. Gradually stir in remaining 1 1/2 cups sugar until dissolved.
Ladle quickly into freezer containers. Cover at once with tight lids. Refrigerate overnight, then store in freezer. Small amounts may be covered and stored in the refrigerator for up to 3 weeks.
Per 1-Tbsp serving: 29 cal , no fat, no chol, no pro, 7 g carb, 6 g sugar, no fiber, 10 mg sodium, 1 mg calcium.
29 calories, 0 grams fat, 8 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
|Cholesterol (mg)||0||Folacin (mcg)||2|
|Vitamin A (r.e.)||1|