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Ingredients
- 4 cups fresh strawberries, hulled
- 4 cups sugar
- 1 1 ¾ oz package unflavored powdered fruit pectin
- ¾ cup water
- 2 Tbsp fresh lemon juice
- 1 Small lemon, thinly sliced
Preparation
Step 1
1)In large bowl crush berries with masher. Stir in sugar. Let stand 10 minutes; stirring occasionally.
2)In small saucepan combine pectin and water. Bring to boiling; boil 1 minute, stirring constantly. Remove from heat. Pour into berry mixture. Add lemon juice and stir 3 minutes or until sugar is dissolved and mixture is smooth. Stir in lemon slices.
3)Ladle jam into clean half-pint jars or freezer containers, leaving ½-inch headspace. Seal and label. Let stand at room temperature 24 hours or until set. Refrigerate up to 3 weeks or freeze up to 1 year. Makes about 5 half pints.
**Freezer jam does not set as firmly as cooked jam.