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Ingredients
- 1 (1 lb) container fresh strawberries, hulled
- 2-3/4 cups sugar
- 1 (1-3/4 oz.) package powdered low-sugar fruit pectin
Details
Servings 64
Preparation
Step 1
Prepare 4 (1/2 pint) glass canning jars or plastic freezer safe containers with tight fitting lids.
Place strawberries in large saucepan and coarsely mash with potato masher or large wooden spoon. Stir in 1/4 cup sugar and pectin; bring to boil. Stir in remaining 2-1/2 cups sugar until blended. Return mixture to full boil. Boil, stirring constantly, 1 minute. Remove saucepan from heat; skim off foam.
Immediately divide jam among jars to within 1/2-inch from tops. Wipe rims clean with paper towels; cover tightly with lids. Let stand at room temperature until set, about 24 hours. Chill jam up to 3 weeks or freeze (in plastic containers only) up to 1 year.
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