This is what I made the family for breakfast today — heart shaped pancakes (no form, just spooning the batter on the griddle in the heart shape) with strawberry jam/syrup. Each year when strawberry season comes around, I buy a couple flats of strawberries and make freezer jam. It tastes like fresh strawberries, and what could be better when there’s a foot of snow outside? This is how my Grandmother made it, but I think it may also be the same as the recipe inside the Fruit Jell box.
Strawberry Freezer Jam
1 quart strawberries
2 cups crushed berries
2 Tablespoons lemon juice
4 cups sugar
3/4 cups water
1 pouch Fruit Jell pectin
Wash and prepare fruit. Combine fruit, lemon juice and sugar; let stand 10 minutes.
Combine water and pectin in small sauce pan. Boil one minute, stirring constantly.
Add cooked pectin to fruit mixture and stir for 3 minutes.
Ladle into 8 oz jars, leaving ½ inch head space. Screw caps on finger tight. Let jam set 12 hours and put in freezer. Will keep in refrigerator up to 3 weeks.
If you double the recipe it will not set firmly and you will have syrup rather than jam, it’s great with pancakes, waffles and french toast!
It makes plain old pancakes:
look and taste much better: