Recipe from Judy Pless (Katherine’s Mom)
Strawberries frozen this way provide firm and juicy fruit-just right for topping on waffles, shortcake, ice cream, etc.
- 4 quarts strawberries
- 3 ½ cups sugar
- 1 package Sure-Jell fruit pectin
- ¾ cup water
Crush 1 quart of strawberries to make 2 cups of mashed berries. Add sugar, stir to dissolve. Slice remaining strawberries as desired.
Pour water into small saucepan. Slowly add pectin. Bring to a boil; boil for 1 minute. Remove from heat and add to crushed mixture. Stir well. Pour mixture over sliced strawberries, mixing carefully together. Pour into containers and freeze.
