Lompoc is not only my hometown, it is also a strawberry growing mecca. In fact, I took 2 giant bags of strawberries home with me after a visit this weekend. After making a batch of STRAWBERRY FREEZER JAM, I'm down to a mere 1.5 giant bags of strawberries.
Sunday, July 19, 2009
4 c. sliced strawberries
1/3 c. sugar*
2 T lemon juice
1/2 c. cold water
1 env. unflavored gelatin
In medium pan, combine berries, sugar and lemon juice. Heat 5 minutes while crushing berries. Bring to a boil and boil rapidly while stirring constantly for 3 minutes.
In a small bowl, sprinkle gelatin over water. Add to fruit mixture and stir over med heat until gelatin dissolves (about 3 min). Let stand 5 minutes. Spoon into a freeze-able container and cool slightly before refrigerating. Will keep up to 4 weeks in fridge and longer if frozen. Makes a generous 2 cups.
*I used half regular sugar and half vanilla sugar. There are probably many ways to make vanilla sugar, but I usually wash off my used vanilla beans and leave them on top of the stove until they are dry. Then I break them up and put the pieces and some sugar in a clean coffee grinder and grind it pretty finely. Voila.
Posted by Jesus Camp at 5:44 PM