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Country Kitchen
September 1, 2010 Previous Recipe | Next Recipe
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CHOCOLATE MOUSSE CHEESECAKE
SWEET �N� MOIST MEATLOAF
MAMA�S CHICKEN CASSEROLE
SWEET CORNBREAD
JANET�S CREAMY POTATO SOUP
HOMEMADE FRIES
MONKEY BREAD
STRAWBERRY FREEZER JAM
BAKED CORN ON THE COB
CHOCOLATE FRIED PIES
STRAWBERRY FREEZER JAM

Strawberries (enough to make 2 cups
when crushed)
4 cups sugar
1 box pectin
3/4 cup water

Rinse strawberries and cut the tops off. Smash the berries, using a potato smasher. In a separate bowl, measure out 2 cups of crushed strawberries and mix with 4 cups of sugar. Let the mixture stand for 10 minutes. Stir occasionally. Stir one box of pectin and 3/4 cup of water in a saucepan. Bring to a boil on high heat and stir the pectin into the strawberry mixture until dissolved. Pour into freezer containers. The jam needs to set out for 24 hours, then freeze.





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