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August 2000 Issue
How Sweet It Is
by Ronda L. Halpin
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Strawberry Freezer Jam

Here's the ultimate strawberry freezer jam. It's great on toast first thing in the morning.
  • 2 pints strawberries
  • 1 1/2 c. sugar
  • 1 T. lemon juice
Rinse, hull and slice the strawberries, removing any dark spots. Combine the berries with the sugar and lemon juice. Allow the mixture to macerate overnight, stirring occasionally, until all the sugar is melted.

The next day, bring the mixture to a boil over medium heat. Remove the berries to a bowl with a slotted spoon and cook the syrup until it reaches 220 degrees on a candy thermometer.

Add the reserved strawberries to the syrup mixture and cook 3 minutes longer. Carefully pour into 3 pint-sized canning jars. Cool the jars to room temperature, stirring occasionally. When completely cooled, cover the jars and freeze until ready to use.

  • Yields: about 3 pints
  • Preparation Time: 30 minutes, plus macerating and cooling times
 

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