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Instructions |
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PREPARE CONTAINERS- Clean plastic containers and
lids with boiling water. Dry thoroughly.
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Clean and crush strawberries thoroughly, one layer
at a time, measure exactly 4 cups crushed
strawberries into large bowl.
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On the stove, mix sugar and pectin in large
saucepan. Stir in water and bring to a boil on
med-high heat, stirring constantly. Boil and stir
1 minute. Remove from heat. Add strawberries; stir
1 minute or until well blended.
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Fill all containers immedicatly to within 1/2
inch of tops. Wipe off top edges of containers;
immedicatly cover with lids. Let stand at room
temperature 24 hours. Jam is now ready to use.
Store in fridge up to 3 weeks or freeze extra
containers up to 1 year.
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Originally Submitted
5/24/2020
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