In the May 8 Newsletter Judie/So. Calif ask for a
strawberry freezer jam recipe hope this helps
Strawberry Freezer Jam
1 quart strawberries (1-1/2 pounds), hulled
1 package (1-3/4 ounces) no-sugar needed pectin
1 cup unsweetened apple juice
14-1/2 to 21-3/4 teaspoons Equal for Recipes
or 48 to 72 packets Equal sweetener
or 2 to 3 cups Equal Spoonful™
Coarsely mash strawberries in large bowl, using a potato masher or
pastry blender (about 2-1/2 cups).
Gradually stir pectin into apple juice in medium saucepan. Heat
mixture to a rolling boil (one that does not stop when being stirred) over high
heat, stirring constantly; boil, stirring constantly, 1
minute.
Stir hot mixture into strawberries; stir in Equal . Fill jars, allowing 1/2-inch
head space. Cool jam; seal and freeze up to 3
months.
Note: - After thawing, Strawberry Freezer Jam should be refrigerated;
refrigerate up to 3 weeks. Also note that the use of more fruit in the
recipe can possibly impair the gelling action of the jam. - - - -
Makes three, 1/2-pint jars.
Caroline MO
http://www.nancyskitchen.com
