SigMT Vol13 Iss 3

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SiG MT 80 ORDER ONLINE! • BREAKFAST ALL DAY • FULL MENU • CATERING • OFFICE & HOLIDAY PARTIES • ONLINE PICK-UP & DELIVERY 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

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