Wednesday, March 24, 2010


1 qt ripe strawberries
4 cups sugar (or Splenda for diabetics)
3/4 cup water
1 box sure-jell or other fruit pectin (for diabetics they make one for sugar substitute products)

Mash the strawberries, being sure you have 2 cups. Put into a large bowl and add the sugar OR Splenda granular. Set aside for about 10 minutes if using sugar or 15 minutes if using Splenda, stirring occasionally.

In a small saucepan stir the fruit pectic into the water. Bring to a boil over high heat, stirring constantly. Boil for 1 minute. Stir the hot mixture into the fruit mixture in the bowl. Stir together for about three to five minutes until the sugar or Splenda is completely dissolved.

Pour the jam into freezeable plastic containers to a half-inch from the lid. Cover with lids and let stand at room temperature for 24 hours. Store one container in the refrigerator (it is now ready to use) and freeze the remaining containers.

Yield: 6 cups

Note: Jam may be kept in the refrigerator for 3 to 4 weeks. May be kept in the freezer for a year. Thaw frozen jam in the refrigerator.

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