Strawberry season is here in the south. It’s time to freeze some treats for later in this year.
Strawberry Jam with No Canning – No Pectin
This recipe made 6 1/2 – 8 oz containers
Ingredients
8 cups strawberries
4 cups granulated sugar
1/2 cup lemon juice
Directions
Wash the strawberries and hull them. The strawberries can be sliced and then put the sugar, lemon juice and strawberry slices in a large saucepan. Slowly bring the mixture back to a boil. Then reduce heat to low. Keep stirring until the mixture has reduced by half. This may take anywhere from 45 to 60 minutes. Keep stirring to avoid burning the sauce.
Place the jam in 8-ounce containers. Let cool on the counter for one hour. Keep the containers in the refrigerator until you’re ready to use them.
Strawberry Topping for Cakes or Ice Cream
Ingredients
2 tablespoons cornstarch
6 tablespoons warm tap water
2 lb strawberries, hulled. Cut in half
Get 2 lemons to zest and juice
1/2 cup granulated sugar
Directions
Mix the cornstarch with the water until it is all dissolved. (I just use a fork to mix—very easy.)
Over medium heat, combine the cornstarch mixture with all the other ingredients in a small saucepan. You can use a wooden spoon, or rubber…
