It’s strawberry season here in the south. Time to prepare some goodies from the freezer for later in the year.
No pectin – no canned strawberry jam
This recipe made 6 1/2 – 8 oz containers
8 cups of strawberries
4 cups of granulated sugar
1/2 cup lemon juice
Wash and peel and strawberries. Slice the berries and place all the strawberries, sugar and lemon juice in a large saucepan. Bring the mixture to a slow boil and reduce the heat to a low simmer. continue cooking until mixture is reduced by half and thickened. This can take up to 45 to 60 minutes. Stir regularly to keep the sauce from burning.
Pour the jam into 8-ounce containers and chill on the counter for an hour. Place the containers in the freezer until you need them.
Strawberry topping for cake or ice cream
2 tablespoons cornstarch
6 tablespoons of warm water
2 pounds strawberries, peeled and cut in half
Zest and juice of 2 lemons
1/2 cup granulated sugar
Whisk together the cornstarch and water until all of the cornstarch is dissolved. (I just use a fork to mix it up – very easy.)
Place the cornstarch mixture in a small saucepan over medium-high heat along with the remaining ingredients. Stir the mixture with a wooden spoon or rubber spatula while it cooks. Break up some of the strawberries while stirring.
Bring to a boil and simmer for 5 minutes, stirring constantly. After 5 minutes, remove the pot from the heat and let cool. The mixture will thicken as it cools.
Pour into containers and freeze the sauce that you won’t be using in a few days.
Posted by Jovina Coughlin in Fruit, Healthy Italian Food, Jam, Sauces, Strawberries