Strawberry Freezer Jam Recipe Amish Canning Preserving Recipes

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Strawberry Freezer Jam

Crush washed and hulled berries to make 1¾ cups. If measure is short, add water to make 1¾ cups. Scald jelly jars with lids. Combine berries and sugar. Combine well and let stand 10 mins. In a small bowl, stir lemon juice into liquid pectin. Add to fruit mixture. Stir for 3 min. Spoon into prepared jars, leaving at least 1/2 inch at top. Wipe edges to remove spills and cover with lids. Let stand at room temperature for 24 hrs., then freeze until ready to use. Keeps 2 weeks in refrigerator.

1 qt. fresh strawberries
2 Tbsp. lemon juice
4 c. sugar
1 (3 oz.) pouch liquid pectin

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The Amish authors of Recipes for Home Canning and Freezing have dedicated their book to anyone who wishes to do their own preserving. They have made the recipes understandable, after all, they were taught by their mothers instead of out of a book. Contains approximately 100 recipes for pickles, relishes, vegetables, fruits, jams and jellies from Lancaster County, Pennsylvania. 36 pages, 5-1/2" x 8-1/4".

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Authentic Amish Cooking Recipes

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