#1623 - Microwave Strawberry Preserves

(by Shirley McNevich)

1 lb. strawberries (washed, de-stemmed and drained)
1 TBSP lemon juice
1 TBSP powdered fruit pectin (Sure-Jell)
3/4 cup white sugar

In a large glass microwave safe bowl add strawberries--mash with a potato masher. Add lemon juice and pectin--stir. Microwave on high until the mixture comes to a boil (about 3-5 minutes depending on your microwave). Remove from microwave--add white sugar and stir. Return to microwave--heat on high until it comes to a boil again. Skim off the foam that forms on the top--discard the foam. Cool to room temperature, then pour the mixture into a 1 pint jar. Refrigerate. Preserves will last about 2 weeks if refrigerated.

#588 - Strawberry Jam

(by Shirley McNevich)

2 cups crushed strawberries (about 1 qt. fresh strawberries--use a potato masher)
4 cups white sugar
1 box Sure-Jell fruit pectin
3/4 cup water
(make sure you measure sugar and strawberries EXACTLY--if you use too much or too little, the jam will not set properly

Wash strawberries and remove strawberry tops. In a bowl, mash the strawberries, then add white sugar--stir well, then set aside for 10 minutes. In a saucepan add the pectin and the water--stir over medium heat until boiling. Boil for 1 minute. Remove from heat and pour pectin mixture into strawberries--stir well until sugar is completely dissolved and not gritty (about 3 minutes). Pour jam into plastic containers--add lids after jam is cool. Once you add the lids, let the jam sit at room temperature for 24 hours. Jam will then be ready to use (store in the refrigerator and freeze the extra containers).