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STRAWBERRY JAM IN A JIFFY

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Ingredients

  • 4 cups fresh strawberries, hulled
  • 4 cups sugar
  • 3/4 cup water
  • 1 package (1-3/4 ounces) powdered fruit pectin

Details

Preparation

Step 1

Directions
Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly. Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in sugar; let stand 10 minutes, stirring occasionally.
In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to strawberry mixture, stirring until sugar is dissolved, about 3 minutes. (A few sugar crystals may remain.)
Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: 4-1/2 cups.


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