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It takes little effort to make a fine jam


Henry Harlow of Ascutney, Vt., was looking for a recipe for strawberry jam or jelly that required no cooking.

Alice Young from West Newton, Pa., sent her recipe for strawberry freezer jam that needs no cooking whatsoever. She says that it is very good and convenient because it can be frozen for up to a year.

This recipe requires almost no effort and is a great thing to make while the local berries are plentiful and at their seasonal best. I used my food processor to crush the berries and it was a breeze to make even on the hottest of days. It would work equally well with any fresh ripe berry.

It is wonderful to make this jam this time of year and keep a jar or two on hand for a nice homemade treat come fall and winter.

Strawberry Freezer Jam

Makes 4 (1 cup) containers

2 cups crushed strawberries (1 quart fully ripe strawberries)

4 cups sugar

1 pouch Certo fruit pectin

2 tablespoons lemon juice

With boiling water, rinse clean 4 plastic or glass containers with lids. Dry thoroughly.

Wash, stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.

Mix 1 pouch Certo fruit pectin and 2 tablespoons lemon juice in a bowl. Stir into fruit mixture in large bowl. Fill the containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids.

Let stand at room temperature for 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze for up to a year. Thaw in refrigerator before using.

Per 1-tablespoon serving: 54 calories; 0 grams protein; 0 grams fat; 0 grams saturated fat; 14 grams carbohydrate; 0 grams fiber; 0 milligrams cholesterol; 2 milligrams sodium

Recipe requests

Jessie Thomas of Ellicott City would love to have a recipe for a corn fritters made with canned or frozen corn.

Rose Rosenberg from Sonoma, Calif., would like to have the recipe for the Banana Cake that is in The Old Settlement Cookbook. It was one of her favorite recipes and she lost the book in a recent move.

If you are looking for a hard-to-find recipe or can answer a request for a recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes to be published. Letters may be edited for clarity.

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