ST. PATRICKS DAY (30)
BAKING FAVORITES (22)
|EVERY FEW MINUTES|
|NO-COOK STRAWBERRY FREEZER JAM|
2 c. (about 1 qt.) strawberries
4 c. (1 lb. 12 oz.) sugar
3/4 c. water
1 box Sure-Jell fruit pectin
Yield: about 4 3/4 cups
First prepare the fruit: stem and thoroughly crush fully ripe berries, one layer at a time. Measure into large bowl.
Then make the jam: Thoroughly mix sugar into prepared fruit; let stand 10 minutes. Mix water and fruit pectin in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly; stir into fruit. Continue stirring 3 minutes. (A few sugar crystals will remain.) Ladle quickly into containers that have been rinsed in boiling water, filling to within 1/2 inch of tops. Cover at once with tight lids. Let stand at room temperature overnight, then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks.
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