"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Freezer Strawberry Jam, by Hazel Hagel, is from Danielson Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Remove caps from strawberries, crush fruit one layer at a time. Measure 2 cups into a large bowl. Stir sugar into fruit. Let stand 10 minutes. Mix 3/4 cup water and sure-Jell fruit pectin in small sauce pan. Bring to a full boil and boil 1 minute stirring constantly.
Stir pectin/water mixture into fruit. Continue stirring 3 minutes A few sugar crystals will remain.
Immediately ladle into containers leaving 1/2 inch space at top. Cover with lids. Let stand at room temperature 24 hours.
Store jam in freezer. Small amounts may be covered and kept in refrigerator up to 3 weeks.
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