Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -----CHEAPER AND BETTER----- |
| 4 cups | Strawberries |
| 8 cups | Sugar |
| 1½ cup | Water |
| 2 tablespoons | Fruit pectin |
| 2 tablespoons | Lemon juice |
Not canning. Clean berries, place in a lg bowl and crush them a bit. Add sugar and gently stir to mix. Let berries stand 10 mins. In saucepan, combine water and pectin and bring to a boil. Boil 1 min, stirring constantly. Pour water-pectin mixture ovcer sttrawberries and stir to mix and mash berries a bit more. Stir in lemon juice. Pour fruit into freezer containers oar sterilized glass jars, leaving room for expansion. Cover and let sit at room temp overnight. Refrigerate one jar for immediate use and freeze the other containers. Preserves will keep for up to 9 mos in the freezer.
Variations: Many other fruits can be made into quick freezer preserves. For example, try freezing freshly crushed blueberries, raspberries, or cranberries and chpd lemon.
Posted to KitMailbox Digest by brightl@... on 19771,,