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Categories:Viewed: 58 - Published at: 7 years ago
Ingredients
- 2 c. mashed strawberries, about 1 quart. (a potato masher works well)
- 4 c. sugar
- 1 (1 3/4 ounce.) box regular powdered fruit pectin such as Sure-Jell
- 3/4 c. water
Method
- Stir strawberries and sugar together, mixing thoroughly.
- Set aside.
- Stir powdered fruit pectin with water in saucepan.
- Bring to a boil, stirring constantly.
- Boil 1 minute.
- Remove from heat and add in strawberry-sugar mix.
- Continue stirring until sugar is completely dissolved and no longer grainy.
- Pour into clean dry containers, filling to within 1/2 inch of tops.
- Cover at once with tight lids.
- Let stand at room temperature overnight or until completely cold.
- Store in freezer until opened; then store in refrigerator for up to 3 weeks.
- Makes sufficient for about four 8 oz containers.
- NOTE: Be sure to measure sugar exactly.
- Don't reduce amount or possibly jam won't set properly.
