| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Preserves, Fruits | 6 | Servings | |
INGREDIENTS
| 2 | c | Finely mashed or sieved strawberries |
| 4 | c | Sugar |
| 1 | pk | Powdered pectin |
| 1 | c | Water |
| Or: | ||
| 24 | oz | Sliced, frozen, unsweetened strawberries |
| 4 | tb | Lemon juice |
| 3 | c | Sugar |
| 1 | pk | Powdered pectin |
| 1 | c | Minus 2 Tbsp. water |
INSTRUCTIONS
Combine berries; lemon juice (if needed) and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head space. Adjust caps. Let stand until set, up to 24 hours. Freeze: Yield: about 6 half pints. Cherry Jam: Follow recipe for Strawberry jam, except sour cherries are pitted and put through a food chopper before measuring. Apricot Jam: Follow recipe for Strawberry Jam, except 1 tsp. powdered citric acid is added to the finely mashed apricots. Mild Plum (Prune Jam) Follow Recipe for Strawberry Jam, except plums are pitted and put through a food chopper before measuring.
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