No-Cook Strawberry Jam Recipe
Daily Value: 5%
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
|Folic Acid (B9)||5µg||1%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Never met a biscuit it didn't like. For a delicious salad vinaigrette, combine ½ cup jam with 1 tablespoon red wine vinegar and 3 tablespoons olive oil.
- 2 cups mashed strawberries*
- 2 cups sugar
- 1 packaged powdered pectin
- 2 tablespoons lemon juice
- 3-4 drops red food coloring (optional)*
To the berries, add sugar. Stir to coat berries well. Let stand for 10 minutes, stirring occasionally, while the berries release their juice.
Add the pectin, lemon juice, and food coloring. Mix well and stir constantly for 3 minutes. Spoon jam into jars or plastic containers. Cover tightly.
Makes 1 ½ pints
Will keep for 1 year in the freezer or 3 weeks in the refrigerator
*Note: Other berries can be substituted, such as raspberries or blackberries, in the same amount.
**Note: Farmers markets have the brightest berries — often stores do not. This is purely option for the cook who might not have the prettiest berries available.
Adapted from "Jams & Jellies in Less Than 30 Minutes" by Pamela Bennett (Gibbs Smith, 2011)Servings: 16