Strawberry Freezer Jam

Very simple and fast to make strawberry jam made using Ball® RealFruit® Classic Pectin.

  • 2 cups strawberries
  • 2 Tbsp lemon juice
  • 4 -1/2 cups sugar
  • 6 Tbsp Ball® Real Fruit® Classic Pectin
  • ¾ cup water
  • ½ pint (8 oz) glass jars or plastic freezer jars
  1. Remove caps and mash strawberries using a potato masher.
  2. Mix strawberries, lemon juice and sugar in a bowl. Let stand for 10 minutes.
  3. Add dry pectin to water, bring to a boil and boil for 1 minute continuing to stir.
  4. Pour pectin over strawberries and mix. Continue stirring for 3 minutes.
  5. Fill jam into clean jars leaving ½ inch headspace. Tighten covers and let jam to set at room temperature for up to 24 hours.
  6. Refrigerate up to 3 weeks or freeze up to 1 year.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish