Here in the south, it is strawberry season. Time to make some freezer treats for later in the year.
No Pectin-No Canning Strawberry Jam
This recipe made 6 1/2 – 8 oz containers
8 cups strawberries
4 cups granulated sugar
1/2 cup lemon juice
Wash and hull and strawberries. Slice the berries and put all of the strawberries, sugar, and lemon juice into a large saucepan. Slowly bring the mixture to a full boil and reduce heat to a low boil. continue to boil until the mixture is reduced by half and thickened. This can take as long as 45 to 60 minutes. Stir regularly to prevent burning the sauce.
Pour the jam into 8 oz containers and cool on the counter for an hour. Place the containers in the freezer until you need them.
Strawberry Topping For Cakes Or Ice Cream
2 tablespoons cornstarch
6 tablespoons warm water
2 lbs strawberries, hulled and sliced in half
Zest and juice from 2 lemons
1/2 cup granulated sugar
Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.)
Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir.
Bring it to a simmer and allow it to simmer for 5 minutes, stirring constantly. After 5 minutes, remove the pan from the heat and allow it to cool. The mixture will thicken as it cools.
Place in containers and freeze the sauce you will not be used in a few days.