Ingredients
- 2 pounds strawberries, stems removed
- 11 1/2 ounces sugar
- 1/2 teaspoon freshly ground black pepper
- 1.59 ounce package freezer jam fruit pectin
Directions
Place all the ingredients into the bowl of a food processor and pulse until pureed, about 10 to 12 pulses. Make sure there are still small chunks and not completely smooth.
Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week.
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By katie101
vandergrift pa
on July 27, 2011
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was very easy too still waiting if it sets or not.
By kenneth w hames
on July 25, 2011
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how to make freezer jam pach
By oLizzy
Lake Michigan S...
on June 25, 2011
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Not being a "canning" kind of woman I picked an Easy Recipe...of course I messed with it. I chose this particular recipe because the amount of sugar was dramtically less than my plaid cookbook or the pectin pack recipes! My teeth started to get cavities just reading those recipes. I knew Alton would consider flavor, food science and moderation (with sugar at least!
So tasty! The substitution of 1/2 t. lime zest for the pepper (hubby wasn't feeling the pepper also yielded a delicious zing to accompany the splendid balance of tart & sweet. Additionally, I strained 3/4 C. of strawberry juice, added the pectin powder & brought it up to near boiling before adding it the the mix. IDK...tastes so good, but will it set up? I'll see and maybe post it later...it will make an awesome topping to ice cream or blintze filling.
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