Right here within the south, it’s strawberry season. Time to make some freezer treats for later within the 12 months.
No Pectin-No Canning Strawberry Jam
This recipe made 6 1/2 – 8 oz containers
8 cups strawberries
4 cups granulated sugar
1/2 cup lemon juice
Wash and hull and strawberries. Slice the berries and put the entire strawberries, sugar, and lemon juice into a big saucepan. Slowly convey the combination to a full boil and cut back warmth to a low boil. proceed to boil till the combination is diminished by half and thickened. This will take so long as 45 to 60 minutes. Stir recurrently to stop burning the sauce.
Pour the jam into 8 oz containers and funky on the counter for an hour. Place the containers within the freezer till you want them.
Strawberry Topping For Desserts Or Ice Cream
2 tablespoons cornstarch
6 tablespoons heat water
2 lbs strawberries, hulled and sliced in half
Zest and juice from 2 lemons
1/2 cup granulated sugar
Whisk the cornstarch and water collectively till all of the cornstarch has dissolved. (I simply use a fork to combine—very straightforward.)
Place the cornstarch combination, together with the remainder of the elements, right into a small saucepan over medium warmth. Utilizing a picket spoon or rubber spatula, stir the combination because it cooks. Break up among the strawberries as you stir.
Convey it to a simmer and permit it to simmer for five minutes, stirring consistently. After 5 minutes, take away the pan from the warmth and permit it to chill. The combination will thicken because it cools.
Place in containers and freeze the sauce you’ll not be utilized in a number of days.