SiG
MT
80
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Breakfast Lunch Dinner
127 Central Avenue
GREAT FALLS, MT 406.315.3585
Family
Restaurant
TFR_Signature_MT_Ad_2.indd 1 11/13/19 6:54 PM
INGREDIENTS:
• 5 cups strawberries, cut into 1" pieces (about 2 ½ pounds
strawberries washed, hulled and cut up – measure after cutting)
• 1 tablespoon lemon zest (the zest from about 1 large lemon)
• ¼ cup lemon juice (the juice from about 1 large lemon)
• 3 ½ teaspoons gelatin (not jello)
• ¼-½ cup honey or sugar
DIRECTIONS:
1. Place 1 cup of strawberries in a blender or food processor
and puree until mostly smooth.
2. Pour lemon juice into a medium-sized stockpot. Sprinkle
gelatin on top of the lemon juice. Set the timer for 2 minutes.
3. Pour the pureed strawberries into the pot and turn the stove
on medium-low. (You are NOT cooking the mixture. This is
merely to warm the gelatin so it is not lumpy and will
dissolve evenly among the jam.)
4. Warm the mixture for about 5 minutes, stirring often until
the gelatin is completely dissolved.
5. Remove from the heat.
6. If you want a smooth jam, pulse the remaining strawberries
in a food processor or blender until desired texture. If you
want a chunky jam, add the remaining strawberries to the
pot and mash with a potato masher.
7. Add the lemon zest and honey or sugar and stir well
to combine.
8. Carefully pour the jam into pint glass jars and place in the
fridge overnight. Jam is good for at least a week in the
fridge. Save in the freezer for long-term storage.
EASY NO-COOK FREEZER
STRAWBERRY JAM
S
MT
