No-cook Strawberry Jam Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 pint: Strawberries, (2 Cups) Mashed
2 cup: Sugar,
3 ounce: Liquid Pectin, 1 Pouch
2 tbsp: Lemon Juice,
3: dr Red Food Coloring, Up To 4 Drops May Be Used
Directions:
Stir the berries and sugar together in a large bowl, blending well,
and let stand for 10 minutes, stirring occasionally. Add the pectin,
lemon juice and food coloring, blending well, and stir constantly for
3 minutes. Spoon the jam into the jars prepared for freezer jams.
YIELD:
3 Eight Ounce Jars
Each Tablespoon Contains:
Calories: 35 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0
Milligrams Carbohydrates: 9 Grams Sodium: 1 Milligram
NOTE 1:
This is a freezer jam and cannot be sealed with the cookbook
directions.
NOTE 2:
This recipe can be adapted for use with both raspberries and
blackberries. Use the same quantity of fruit.
Source from luhu.jp
and let stand for 10 minutes, stirring occasionally. Add the pectin,
lemon juice and food coloring, blending well, and stir constantly for
3 minutes. Spoon the jam into the jars prepared for freezer jams.
YIELD:
3 Eight Ounce Jars
Each Tablespoon Contains:
Calories: 35 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0
Milligrams Carbohydrates: 9 Grams Sodium: 1 Milligram
NOTE 1:
This is a freezer jam and cannot be sealed with the cookbook
directions.
NOTE 2:
This recipe can be adapted for use with both raspberries and
blackberries. Use the same quantity of fruit.
Source from luhu.jp