1 cup Granulated Sugar
1 pouch (45 g) Freezer Jam Pectin
5 cups crushed Strawberries
Wash and rinse 5 - 250 ml mason jars and closures
Wash, hull and crush strawberries, measuring 5 cups crushed
In a large mixing bowl, combine pectin and sugar until well blended. Stir strawberries into mixture. Stir for 3 minutes.
Ladle jam into jars, leaving 1/2 inch headspace.
Wipe jar rims, removing any residue.
Apply lids tightly. Let stand about 30 minutes until thickened.
Refrigerate up to 3 weeks or freeze.
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