| Favorite Recipes As I try new things, I will post the winners here! Email us at: tippolly@gmail.com |
Got Strawberries?
| Strawberry-Citrus Freezer Jam |
1-1/2 cups crushed strawberries (about 1 qt. fully
ripe strawberries)
2 medium oranges
2 medium limes
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
ripe strawberries)
2 medium oranges
2 medium limes
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
STEM and crush strawberries thoroughly, one layer at a time. Measure
exactly 1-1/2 cups of the crushed strawberries into large bowl. Grate
oranges; add grated peel to strawberries in bowl. Peel, section and
finely chop oranges; add to ingredients in bowl. Grate limes; add
grated peel to ingredients in bowl. Squeeze juice from limes; add juice
to ingredients in bowl. Stir in sugar. Let stand 10 min., stirring
occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat,
stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3
min. or until sugar is dissolved and no longer grainy. (A few sugar
crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off
top edges of containers; immediately cover with lids. Let stand at room
temperature 24 hours. Jam is now ready to use. Store in refrigerator
up to 3 weeks or freeze extra containers up to 1 year. Thaw in
refrigerator before using.
AND for a real taste thrill, use on ice cream!! Yum!!
Thank you Kraft for this wonderful recipe. For more go to:
Kraft Foods
exactly 1-1/2 cups of the crushed strawberries into large bowl. Grate
oranges; add grated peel to strawberries in bowl. Peel, section and
finely chop oranges; add to ingredients in bowl. Grate limes; add
grated peel to ingredients in bowl. Squeeze juice from limes; add juice
to ingredients in bowl. Stir in sugar. Let stand 10 min., stirring
occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat,
stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3
min. or until sugar is dissolved and no longer grainy. (A few sugar
crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off
top edges of containers; immediately cover with lids. Let stand at room
temperature 24 hours. Jam is now ready to use. Store in refrigerator
up to 3 weeks or freeze extra containers up to 1 year. Thaw in
refrigerator before using.
AND for a real taste thrill, use on ice cream!! Yum!!
Thank you Kraft for this wonderful recipe. For more go to:
Kraft Foods
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