Wednesday, November 5, 2014

Strawberry-Coconut Freezer Jam

One of my favorite memories of my childhood is my mother's homemade bread -warm from the oven topped with lots of butter and lots of homemade jam. I loved it. I still do, just don't eat as much bread now as I did back when I was a child. It tends to stick to my hips more now.  But if you want a Yummy jam to go on homemade rolls for Thanksgiving this year this is a recipe you need to try. I ran across it on one of my favorite food blogs. That's where I got the idea for Coconut with Strawberry but I followed the strawberry freezer jam recipe in the CERTO Premium Liquid Fruit pectin box because I wanted it to turn out and just added the coconut and coconut extract.  This was delicious and yes, I made home made bread to try it out on...can you just hear Barbara Streisand breaking out in her song "Memories" about now?? I think between me and my hubby we pretty much ate a whole loaf. Enjoy!

Strawberry-Coconut Freezer Jam
2 cups crushed strawberries, (fresh or thawed and drained frozen work)
1/3 cup flaked coconut, sweetened or unsweetened work (i used sweetened)
4 cups granulated sugar
2 Tablespoons lemon juice
1 teaspoon coconut extract
1 pouch Certo Premium Liquid Fruit Pectin

First wash and rinse your containers with tight fitting lids. Let dry. Set aside. ( I like to use 1 cup containers, that way it doesn't get old in the refrigerator)
I put my berries and the 1/3 cup coconut in my food processor and pulsed a few times (about 5 or 6) to chop my coconut a bit and mix more into the berries. Place your berry and coconut mixture into a large bowl and add your sugar. Mix well. Let this stand for 10 minutes stirring occasionally to help dissolve the sugar a bit.

Add the lemon juice and coconut extract (I added about 1 1/2 teaspoons coconut extract--I like a bit more coconut flavor)to the strawberry mixture and stir to combine.
Stir pectin into prepared fruit. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (a few sugar crystals may remain and that's okay)

Pour or ladle jam into prepared containers, leaving about 1/2-inch space at the top. Place lids on containers and let stand at room temperature for 24 hours until set.  Refrigerate up to 3 weeks or store in freezer for up to 1 year. Thaw in refrigerator.

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