Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Honey Strawberry Preserves
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- #77421
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 cups sliced strawberries
2 packages (1.75 ounce size) powdered pectin
1 3/4 cup honey
2 tablespoons lemon juice
directions
Combine strawberries and pectin in large saucepan; crush berries to blend completely. Bring mixture to a full rolling boil over medium-high heat. Boil hard 1 minute, stirring constantly.
Stir in honey and lemon juice; return to a full rolling boil. Boil hard 5 minutes, stirring constantly.
Remove from heat. Skim off foam. Ladle into clean, hot canning jars to within 1/4 inch of tops. Seal according to manufacturer's directions.
Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Place on thick cloth or wire rack; cool away from drafts.
After 12 hours test lids for proper seal; remove rings from sealed jars.
added by
crispylips
nutrition data
25 calories, 0 grams fat, 7 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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