Instructions: In saucepan, sprinkle gelatin over water. Stir over low heat until gelatin is completely dissolved.

Add strawberries, sugar, lemon juice and rind. Bring to boil. Cover and cook for 5 minutes or until fruit is tender; stir occasionally.

Spoon into sterilized jars; cool slightly. Refrigerate several hours or until set.

Store in refrigerator for up to a month or for 1 year in freezer.

Each serving is 1 Tbsp.

Fruit Spread Variations: (Cooking times may differ with each fruit)

RASPBERRY:
Replace strawberries with 3 cups slightly crushed raspberries and lemon rind with orange rind.

PEACH AND PEAR:
Replace strawberries with 2 cups peeled and sliced peaches and 1 cup chopped pears, and lemon rind with 1/2 teaspoon ground nutmeg.

BLUEBERRY:
Replace strawberries with 3 cups lightly crushed fresh or frozen blueberries and add 1/2 teaspoon ground ginger.

Description: "Tasty, small batch fresh fruit spreads require only a small amount of sugar, very short cooking time and no added pectin. They will keep in the refrigerator for about a month."

Yield: 2 cups
T(Cook):
"0:05"

NOTES : Kitchen Tips:
When fresh fruits are not available, these spreads may be made made using unsweetened frozen fruits. Measure fruit while still slightly frozen. Each pouch of unflavoured gelatin contains 1 tablespoon. The amount of gelatin is sufficient to set 2 cups of liquid. If desired, smaller amounts of jam may be prepared using less gelatin.

Each serving 1 Tablespoon:
As per MC:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.