Here's a preserve that kids love from our August 2004 "Perfect Summer Preserves" collection. Invite them to help make this no-cook freezer jam using light pectin crystals.
- Portion size 5 servings
- Credits : Canadian Living Magazine: August 2004
Ingredients
Method
In large bowl and using potato masher, crush strawberries, 1 cup (250 mL) at a time, to make 4 cups (1 L). In small bowl, whisk pectin crystals with 1/4 cup (50 mL) of the sugar. Add to strawberries and stir to combine; let stand for 30 minutes.
Add remaining sugar and stir until sugar dissolves, about 3 minutes. Pour into six 1-cup (250 mL) airtight containers, leaving 1/4-inch (5 mm) headspace. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours. Refrigerate for up to 3 weeks or freeze for up to 8 months.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 0 mg
- Protein 0 g
- Calories 31.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 8 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin C 12.0
