MOCK STRAWBERRY JAM
Whenever you have a bumper crop of zucchini squash, make a batch of this mock strawberry jam. Tastes like the real thing! Your family and friends will never know the difference unless you tell them.
Provided by Patricia Canerdy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h50m
Yield 96
Number Of Ingredients 4
Steps:
- Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
- Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 12.2 g, Fiber 0.1 g, Protein 0.2 g, Sodium 7.8 mg, Sugar 12 g
STRAWBERRY SQUASH
This tasty strawberry treat is from THE BEST OF COOKING by Arne Kruger & Annette Wolter & it included a pineapple variation I have also noted. It was described as a "pre-dinner" drink, but works as an after school treat or dessert & might also be fun for a family of 4 to share ... as written for the kids for the 1st 2 portions & then adding 2 tbsp rum for the 2 adult portions. (Time does not include 30 min for the strawberries to "sit" in the sugar) *Enjoy*
Provided by twissis
Categories Smoothies
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Halve strawberries & place in a bowl. Sprinkle w/the sugar, stir to combine & leave for 30 min for juice to be extracted.
- Using a blender or immersion blender, puree strawberries & juice created.
- Add ice cream, milk, lemon & orange juice, lemon zest + confectioner's sugar & blend till well-mixed.
- Pour into 4 glasses & add 1 ice cube to each glass.
- NOTE: I entered this recipe as written, but dislike a watered effect from ice cubes. So I freeze the milk in a freezer container as my 1st prep step. Using very cold milk w/ice crystals that often form means no ice cubes are needed when prep is done & you are ready to serve.
- VARIATION: Replace strawberries w/canned or fresh pineapple & use vanilla ice cream.
Nutrition Facts : Calories 166.3, Fat 4.3, SaturatedFat 2.5, Cholesterol 15.2, Sodium 51.2, Carbohydrate 29.9, Fiber 1.4, Sugar 20.2, Protein 3.9
SUMMER STRAWBERRY JAM
Red, ripe strawberries make a classic jam that brings back summer year 'round.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Time 45m
Yield 32
Number Of Ingredients 4
Steps:
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.
- Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 11.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 10.9 g
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