As Spring approaches and all those luscious strawberries appear on the grocer's shelves, at the farmers markets, or in your own garden, it is time to consider making some homemade jam. Yes, even the busiest of cooks can treat their family to homemade jam! This recipe allows you to have your own homemade jam completed in around a half an hour. It makes 6 cups so you have plenty to freeze for use later. Be sure you have some small plastic freezer cartons on hand. Your family will love you for this. Diabetics are able to enjoy this jam, too, by following the directions included for making this jam diabetic friendly!
HOMEMADE STRAWBERRY JAM IN MINUTES
1 qt ripe strawberries
4 cups sugar (or Splenda granular for diabetics)
3/4 cup water
1 box sure-jell or other fruit pectin
Mash the strawberries, being sure you have 2 cups. Put into a large bowl and add the sugar OR Splenda granular. Set aside for about 10 minutes if using sugar or 15 minutes if using Splenda, stirring occasionally.
In a small saucepan stir the fruit pectic into the water. Bring to a boil over high heat, stirring constantly. Boil for 1 minute. Stir the hot mixture into the fruit mixture in the bowl. Stir together for about three to five minutes until the sugar or Splenda is completely dissolved.
Pour the jam into freezeable plastic containers to a half-inch from the lid. Cover with lids and let stand at room temperature for 24 hours. Store one container in the refrigerator (it is now ready to use) and freeze the remaining containers.
Yield: 6 cups
Note: Jam may be kept in the refrigerator for 3 to 4 weeks. May be kept in the freezer for a year. Thaw frozen jam in the refrigerator.
Enjoy!
HOMEMADE STRAWBERRY JAM IN MINUTES
1 qt ripe strawberries
4 cups sugar (or Splenda granular for diabetics)
3/4 cup water
1 box sure-jell or other fruit pectin
Mash the strawberries, being sure you have 2 cups. Put into a large bowl and add the sugar OR Splenda granular. Set aside for about 10 minutes if using sugar or 15 minutes if using Splenda, stirring occasionally.
In a small saucepan stir the fruit pectic into the water. Bring to a boil over high heat, stirring constantly. Boil for 1 minute. Stir the hot mixture into the fruit mixture in the bowl. Stir together for about three to five minutes until the sugar or Splenda is completely dissolved.
Pour the jam into freezeable plastic containers to a half-inch from the lid. Cover with lids and let stand at room temperature for 24 hours. Store one container in the refrigerator (it is now ready to use) and freeze the remaining containers.
Yield: 6 cups
Note: Jam may be kept in the refrigerator for 3 to 4 weeks. May be kept in the freezer for a year. Thaw frozen jam in the refrigerator.
Enjoy!
Hotmail is redefining busy with tools for the New Busy. Get more from your inbox. See how.
Tidak ada komentar:
Posting Komentar