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Monday, July 25, 2011

Berry Jam-Pectin Free!!!

A little softer set than jam with pectin in it...but soooo good!

(excuse the mess on the counter!)

Recipe Adapted from Real Simple, July 2011

20 cups (12 pints) Strawberries, washed, stems removed, chopped
5-8 cups sugar (depending on sweetness of strawberries and your taste)
4 Tbs Lemon Juice
1 tsp salt

Combine all together in a large pot, mash lightly with a potato masher.

Cook over medium-high heat for 25 minutes, stirring occasionally. Mixture should thicken slightly.

Transfer to containers and refrigerate up to 1 month, or freeze up to 1 year.

~Can also do with Raspberries: 15 cups (6 pints) raspberries, 6 cups sugar, 3 Tbs Lemon Juice, 3/4 tsp salt.~

***Delicious!!! We have used all the strawberry already! I have made strawberry lemonade, smoothies, strawberry cheesecake frozen yogurt, PB & J sandwiches...and of course, hubs is eating it by the spoonful!***

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