Description Edit

Makes 2½ cups.

Ingredients Edit

Directions Edit

  1. Crush strawberries completely.
  2. Measure 2 cups strawberries with juices into bowl.
  3. Thoroughly mix in sugar; set aside 10 minutes.
  4. Combine water and pectin in saucepan.
  5. Bring to boil and boil one minute, stirring constantly.
  6. Stir pectin mixture into strawberries; continue stirring 3 minutes.
  7. Ladle quickly into sterilized freezer jars or containers, allowing ½-inch headspace.
  8. Cover lids.
  9. Let stand at room temperature 24 hours.
  10. Store in freezer.
  11. If jam is to be used with 2 or 3 weeks, store in refrigerator.
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