Measure 2 cups mashed strawberries into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir into fruit mixture. Stir 3 minutes or until sugar is completely disolved.
Fill plastic containers qickly to within 1/2 inch of tops; cover with lids. Let stand at rom temperature 24 hours. Jam is ready to use. Refrigerate up to 3 weeks or freeze up to 1 year; thaw in refrigerator.
Originally Submitted
2/14/2010
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