Slide 1 of 1
Savor strawberry season with our sweet freezer jam. View Recipe >
Your Browser Is No Longer Supported. Please use an alternative browser to improve your experience and security.
Preserving Method: Water-Bath-Canning
Makes about 6 (16 oz) pint jars
Long Chinese Eggplant works best in this recipe, however the larger more common eggplant may also be used.