STRAWBERRY FREEZER JAM RECIPE | ALLRECIPES
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Jams and Jellies
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 5 pints
Number Of Ingredients 4
Steps:
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.n
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.n
Nutrition Facts : Calories 40.6 calories, CarbohydrateContent 10.4 g, FiberContent 0.1 g, SodiumContent 0.1 mg, SugarContent 10.3 g
OLD-FASHIONED STRAWBERRY PRETZEL SALAD RECIPE | ALLRECIPES
A cool strawberry gelatin salad with a cream cheese middle and pretzel crust.
Provided by Susan Saunders
Categories Jell-O® Salad
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
- In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
- In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.
Nutrition Facts : Calories 520.5 calories, CarbohydrateContent 64.5 g, CholesterolContent 61.2 mg, FatContent 28.2 g, FiberContent 1.6 g, ProteinContent 5.9 g, SaturatedFatContent 18.7 g, SodiumContent 602.7 mg, SugarContent 45.9 g
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