Strawberry Jam in a Jiffy
Most people put jam on homemade biscuits, but not me. I love slathering a little butter and this amazing strawberry jam on a piping hot piece of cornbread just out of the oven; it's pretty incredible. —Michelle Roberts, Senior Culinary Specialist, Taste of Home Cooking School
36 ServingsPrep: 20 min. + standing Cook: 10 min. + standing
- 4 cups fresh strawberries, hulled
- 4 cups sugar
- 3/4 cup water
- 1 package (1-3/4 ounces) powdered fruit pectin
- Rinse five 1-cup freezer-safe containers and lids with boiling water.
- Dry thoroughly. Thoroughly crush strawberries, 1 cup at a time, to
- measure exactly 2 cups; transfer to a large bowl. Stir in sugar; let
- stand 10 minutes, stirring occasionally.
- In a small saucepan, mix water and pectin; bring to a boil over high
- heat, stirring constantly. Boil 1 minute longer. Add to strawberry
- mixture, stirring until sugar is dissolved, about 3 minutes. (A few
- sugar crystals may remain.)
- Immediately fill all containers to within 1/2 in. of tops. Wipe off
- top edges of containers; immediately cover with lids. Let stand at
- room temperature 24 hours.
- Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra
- containers up to 12 months. Thaw frozen jam in refrigerator before
- serving. Yield: 4-1/2 cups.
Nutritional Facts: 2 tablespoons equals 91 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium,