No-cook Strawberry Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Jams | 3 | Servings | ||
INGREDIENTS
| 1 | pt | Strawberries, 2 Cups |
| Mashed | ||
| 2 | c | Sugar |
| 3 | oz | Liquid Pectin, 1 Pouch |
| 2 | T | Lemon Juice |
| 3 | Red Food Coloring, Up To | |
| 4 Drops May Be Used | ||
| Eight Ounce Jars |
INSTRUCTIONS
Stir the berries and sugar together in a large bowl, blending well, and let stand for 10 minutes, stirring occasionally. Add the pectin, lemon juice and food coloring, blending well, and stir constantly for 3 minutes. Spoon the jam into the jars prepared for freezer jams. YIELD Each Tablespoon Contains: Calories: 35 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 9 Grams Sodium: 1 Milligram NOTE 1: This is a freezer jam and cannot be sealed with the cookbook directions. NOTE 2: This recipe can be adapted for use with both raspberries and blackberries. Use the same quantity of fruit.
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Nutrition (calculated from recipe ingredients)
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Calories: 605
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.2mg
Potassium: 429mg
Carbohydrates: 154.9g
Fiber: 5.5g
Sugar: 146.6g
Protein: 1.9g