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Ready for some jammin’

By Ashleigh Noyes
Tribune columnist

My strawberries are starting to ripen and produce pretty little red berries. It is a nice sight to walk out to the garden and see little bits of bright red scattered all over between all the leaves, or are those weeds? Well, either way, the red is a pleasant sight.
Yes, my strawberry patch could use some weeding and tender loving care, but I am waiting for the next rain....should I hold my breath?
Anyway, this year between my strawberries, my dad’s strawberries and my raspberries, I am hoping to make loads of jelly and jam. It’s a new venture that I certainly don’t have time for, but I am going to do it! This is a 30-minute recipe I found on the Kraft website. I am so eager to try it out on my guinea pigs, oops, I meant kids!

30-Minute Freezer Jam

2 cups  crushed strawberries
4 cups  sugar, measured into separate bowl
3/4 cup  water
1 pkg.  SURE-JELL Fruit Pectin
RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Discard stems. Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most of the sugar is dissolved.
FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year.