7 Minute Frosting
- 1 1/2 cups sugar
- 1/2 tsp. cream of tartar
- 5 TBS water
- 1 tsp. vanilla extract
- 3 egg whites
In top of a double boiler, over rapidly boiling water, combine sugar, cream of tartar, and water. Cook 2 minutes. Stir. Cook 5 minutes more or until syrup spins a thread. With a mixer, beat egg whites until thick. Add vanilla. While still beating, slowly pour hot syrup into beaten egg whites. Beat until thick. If mixture gets too thick, reheat for 1 minute.
In a large bowl crush strawberries; measure 4 1/2 cups. In an 8- to 10-quart kettle combine crushed berries, pectin, and lemon juice. Bring to a full rolling boil (a boil that connot be stirred down) . Stir in sugar. Return to a full rolling boil. Boil hard, uncovered, for 1 minute, stirring constantly. Remove form heat; quickly skim foam with a metal spoon.
- 8 cups strawberries, caps removed
- 1 1 3/4 oz package powdered fruit pectin
- 2 tablespoons lemon juice
- 7 cups sugar
Ladle jam at once into hot clean half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 15 minutes (start timing when water boils). Makes 7 to 8 half-pints.
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