Strawberry Jam in a Jiffy
Total TimePrep: 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 completely. 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.
Nutrition Facts2 tablespoons: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (23g sugars, 0 fiber), 0 protein.
Jun 13, 2016
This recipe is exactly the same recipe in a box of Sure-Jell! Made it for years.
Jun 21, 2015
Excellent! Better than any jam I've bought in the grocery store. Tastes so fresh, bright color, delicious, and so easy to make! This recipe is a KEEPER!
Jun 16, 2015
Wow, Pythonesk, submit a 1 star review just because you don't read the recipe properly. I will give 5 starts just to try to balance the scale.
Apr 29, 2015
Pythonesk, 4 cups of whole berries crushed down will come close to the 2 cup measurement. You might have a bit of crushed berries leftover after crushing them.
Apr 29, 2015
Why does this call for 4 cups of strawberries, but only 2 are mentioned in the text of the recipe????
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