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Love strawberries? Wouldn’t you like to treat yourself and your family to that wonderful just-picked flavor all year long? You can — and it’s very easy with the new no-cook method of preparing fruit jams and jellies.
The no-cook method means no fancy equipment is necessary. The' fruit is not cooked at all, and you can use non-traditional containers — plastic, as well as glass -— because the finished products are stored in the freezer.
Pectin Is the Key . . Pectin is a natural jellying substance found in fresh fruit. As the fruit ripens, the amount of pectin decreases, so commercial pectin is added as a supplement in making jams and jellies. It eliminates the guesswork and helps assure a good “set.” It also makes it possible to use fruits at the peak of their ripeness for, avor.
Two FormsOf Pectin ' ' Pectin comes in two forms: powdered and liquid. Some liquid pectin even comes in convenient pre-measured foil pouches or in a bottle. Dry pectins are available in regular and light (lower-calorie) forms. Both come in small boxes. Both work in similar ways.
Pectins are not interchangeable. Always use the pectin specified in a -recipe.
Tips for No-Cook Jam
• Fruit — Use fully ripe fruit at
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