Ingredients:
- 2 cups crushed strawberries (I mashed them with a potato masher)
- 4 cups sugar
- 3/4 cup water
- 1 box powdered pectin* (I use Sure Jell)
Preparation:
Add sugar to crushed strawberries and mix well.
In a small pan, combine pectin and water, and bring to a rapid boil, stirring continuously.
Allow to boil for 1 minutes while continuing to stir.
Remove from heat and mix into strawberries and sugar.
Stir until the sugar has completely dissolved.
Fill containers to within 1/2 inch of the top. Cover and let stand at room temperature for 24 hours.
Store in the refrigerator for up to three weeks or freeze for up to one year.
Makes 5 cups.
Serving size 1 tbsp
Per Serving: Calories 43, Calories from Fat 0, Carbohydrate 10.6g, Fiber 0.2g, Protein 0g
Other pectins may require different measurements of fruit and sugar. Also, if you need a no-sugar jam or want to use less sugar, be sure to buy the pectin that allows you to modify the amount of sugar you use.
