rasberyy coulis and slowcooker strawberry jam

mamaoba

I have LOADS of rasberries and strawberries as I bought some yesterdat and then got given a load and DS is ill.

Can i make a batch of raspberry coulis and freeze it for use later on? Will it keep a few days in the fridge? Thinking it would be nice with rice pudding and other "sickbed" foods this week? has anyone got a recipe to hand?

How long does jelly last if you make it with fresh berries? (another fave with poorly toddlers )

Also I have a bag of ordinary sugar and 8 lemons in the house - can I make strawberry jam in the slowcooker? I'm sure there was a nice recipe on here recently but can't for the life of me find it? I want to do it in the slow cooker so I can keep an eye on DS rather than the cooking pot iykwim, and strawberries don't keep do they?

Sallys_Savings

Hi, I posted this recipe a little while ago ..hope this is the one.....
Fresh Strawberry Jam Recipe


4 pints fresh strawberries, rinsed in a colander, drained and hulled
2 tablespoons fresh lemon juice
1 (2 ounce) box dry pectin
3-4 cups sugar (or to your taste)
5 1/2 cups Change size or US/metric
Change to: 1/2 cups US Metric
6 hours 30 mins prep
In a large mixing bowl, coarsely crush the berries by hand using a potato masher, leaving a few whole berries or chunks.
Transfer to a slow cooker; add in the lemon juice and sprinkle with the pectin; let stand for 10 minutes.
Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
Remove the lid, turn the temperature to HIGH, and cook for 2 to 3 hours longer, until the jam reaches the desired consistency.
Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.

Hope this is of help!