Easy strawberry jam

4 servings

Ingredients

Quantity Ingredient
4 cups Granulated sugar
2 cups Strawberries; crushed
1 pack Powdered fruit pectin
¾ cup Water

Directions

Stir sugar into strawberries. Set aside 10 minutes, stir occasionally. Stir together fruit pectin and the water in a small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainer, about 3 minutes. Pour into clean plastic containers or jars to within ½-inch of top. (Use any size container, recipe makes 4 cups, 1 quart in all.)

Cover. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator or freeze extra containers. Thaw in refrigerator before using.

IMPORTANT Do not reduce amount of sugar or use sugar substitutes. The exact amounts of sugar, fruit and pectin are necessary for a good set.

Note: A potato masher works best for crushing strawberries.

Source: Oregonian FoodDay-The Munchbox-Ask Cheri June 6, 1995 Typos by Dorothy Flatman

Submitted By DOROTHY FLATMAN On 06-14-95

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