Strawberry season is here in the south. Make freezer treats to save for later in the year.
Strawberry Jam without Pectin – No Canning
This recipe made 6 1/2 – 8 oz containers
8 cups strawberries
4 cups granulated Sugar
1/2 cup lemon juice
Wash the strawberries and hull them. Cut the strawberries and place all the sugar, lemon juice, and strawberries in a large saucepan. Slowly bring the mixture up to a boil. Reduce heat to a simmer. Continue to boil the mixture until it has reduced by half and becomes thicker. This process can take between 45 and 60 minutes. To avoid burning the sauce, stir frequently
Place the jam in 8-ounce containers. Let cool on the counter for one hour. Then, place the containers in the freezer to keep them cold until you are ready to use them.
Strawberry Topping for Ice Cream or Cakes
2 tablespoons cornstarch
6 tablespoons warm tap water
2 lb strawberries, hulled. Cut in half
Get 2 lemons to zest and juice
1/2 cup granulated sugar
Mix the cornstarch with the water until it is all dissolved. (I just use a fork to mix—very easy.)
Combine the cornstarch and the rest of the ingredients into a small saucepan. Heat on medium heat. You can use a wooden spoon, or rubber…