| 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.
A Message from our Provider:
“No one understands like Jesus”