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Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too!
Nutritional Facts 1 serving (2 tablespoons) equals 81 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 21 g carbohydrate, trace fiber, trace protein.
Originally published as Strawberry Freezer Jam in Taste of Home June/July 2006, p41
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Reviewed on Jun. 18, 2011 by lovemaumee
i really don't know if i would. second year in a row i made it and it not jell. was very precise in my measurements. i'm wondering if the lemon juice plus the 3/4 cups of water is too much liquid. should the pectin have been increased to 2 packages as suggested by "smstillinger."
Reviewed on Jun. 09, 2011 by smstillinger
Tasty jam, but it didn't get very thick. I think it could use 2 packages of pectin instead of 1. The infomation in the pectin box said to use 2 packages for 2 quarts of berries.
Reviewed on Jun. 04, 2010 by MelissaV81
Turned out delicious but slightly thinner than I expected. But overall very good and will make again.
Reviewed on Aug. 30, 2009 by ladyhog
Can you substitute raspberries in this recipie?
Reviewed on Jun. 24, 2009 by Petunia3091
Can you use Splenda in place of sugar?
Reviewed on Jul. 07, 2008 by kathynelson
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