Strawberry jam

Yield: 1 servings

Measure Ingredient
4 cups Strawberries, halved
½ cup Concentrated white grape
\N \N Juice, (simmered down
\N \N From 1-1/2 cups)
2½ tablespoon Lemon juice
¼ teaspoon Grated lemon rind
1½ tablespoon Unflavored gelatin
\N \N (1-1/2 envelops)


Place berries juices and lemon rind in saucepan.

Mash berries slightly to release juice. Heat to boiling. Sprinkle with unflavored geltatin. Remove from heat, skim and pack into hot jars with hot lids.

Cool to room temperature before freezing.

Because this is stored in the freezer, you may use any airtight, leakproof freezer container for sotrage, even plastic containers.

Tastes better if allowed to sit for a week. Freezes beautifully for up to 6 months.

Recipe By :

From: Marjorie Scofield Date: 04-04-95 (159) Fido: Cooking

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