4 cups sugar
¼ cup water
1 box powdered fruit pectin
2 cups crushed ripe strawberries (about 2 pints)

Add sugar to crushed strawberries in a large bowl; mix well and set aside. Combine the water and fruit pectin in a small saucepan; blend well. Bring to a boil and boil for 1 minute, stirring constantly. Remove from heat and stir into sweetened strawberries. Continue stirring about 3 minutes (There will be some sugar crystals remaining). Quickly ladle jam into jars. Cover at once with a tight-fitting lids. Let stand at room temperature until set. Store in freezer (if jam is to be used within two or 3 weeks it may be stored in the refrigerator.) Makes about five 8 oz. jars.

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