Strawberry – Almond Freezer Jam

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2 cups finely mashed strawberries

4 cups sugar

zest from 1 lemon

1 tsp. pure almond extract

4 tablespoons fresh lemon juice

1 package powdered pectin

1 cup water

Combine berries, sugar, lemon zest, almond extract and lemon juice. Let stand about 20 minutes, stirring occasionally. Stir the pectin into the water, bring water to boiling and boil rapidly for 1 minute, stirring constantly. Remove from from heat. Add the berries and stir about 2 minutes.

Pour in freezable containers leaving 1/2 head space. Let stand until set; label and freeze.

Makes about 6 half-pints

Lemon Curd

Lemon Curd

1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

Combine first 5 ingredients in a heat proof bowl and whisk to combine. Place bowl over saucepan with simmering water. Do not allow water to touch bottom of bowl . Stir until mixture is thick , remove from heat and stir in butter which has been cut into pieces.  Allow to cool and store refrigerated in airtight container.