STRAWBERRY FREEZER JAM WITH JELLO RECIPES

Steps:

• Melt the butter in a large cast iron skillet over medium high heat. Add in the onions and garlic and cook until just tender and fragrant, about 3 minutes.
• Add in the bacon, and cook until the fat begins to render and the bacon begins to brown, about 5 minutes.
• Add in the remaining ingredients (except the salt). Bring to a boil, reduce heat to low and simmer, stirring frequently.
• Continue to simmer, stirring frequently, until the mixture is very dark and syrupy. This can take anywhere from 15-45 minutes depending on the fat content of your bacon.
• Cool completely, then transfer to a food processor. Pulse until well chopped, but not pasty. Store in an airtight container in the fridge for up to 3 weeks. Yields 16 servings of 1 tablespoon each.

Steps:

• Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
• Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
• Test for gel stage on a plate in the freezer.
• Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.