This jam tastes better if allowed to sit for a week and freezes beautifully for up to six months.

4 cups strawberries, halved
1/2 cup concentrated white grape juice (simmered down from 1-1/2 cups)
2-1/2 tablespoons lemon juice
1/4 ts grated lemon rind
1-1/2 tablespoon unflavored gelatin (1-1/2 envelops)

Directions

Place berries juices and lemon rind in saucepan. Mash berries slightly to release juice; heat to boiling. Sprinkle with unflavored gelatin. Remove from heat.

Skim and pack jam into hot jars with hot lids. Cool to room temperature before freezing.

Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers.

Ingredients:
2 quarts of strawberries, crushed
6 cups sugar

Directions

Combine berries and sugar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves.

Cook rapidly until thick, about 40 minutes.

As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps.

Process 15 minutes in boiling water. Yield: about 4 pints.

See also:
Food Byte: Strawberries
Strawberry Drink Mix Jelly
Strawberry Salsa
Creamy Strawberry Mold

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