4 cups fresh strawberries, hulled
4 cups sugar
3/4 cup water
1 pkg (1 3/4-oz) powdered fruit pectin
Rinse 5 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly.
Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in the 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 the strawberry mixture, stirring until sugar is dissolved, about 3 minutes. It is okay if a few sugar crystals remain.
Immediately fill the containers to within 1/2-inch of the tops. Wipe off top edges of containers and immediately cover with the lids.
Let jam stand at room temperature for 24 hours.
Jam is now ready for use. May be refrigerated for up to 3 weeks or frozen for up to 1 year.
Note: Thaw frozen jam in the refrigerator.
Per 2 tbsp: 91 calories, 23g carbs, trace fiber, trace protein
3/4 cup water
1 pkg (1 3/4-oz) powdered fruit pectin
Rinse 5 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly.
Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in the 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 the strawberry mixture, stirring until sugar is dissolved, about 3 minutes. It is okay if a few sugar crystals remain.
Immediately fill the containers to within 1/2-inch of the tops. Wipe off top edges of containers and immediately cover with the lids.
Let jam stand at room temperature for 24 hours.
Jam is now ready for use. May be refrigerated for up to 3 weeks or frozen for up to 1 year.
Note: Thaw frozen jam in the refrigerator.
Per 2 tbsp: 91 calories, 23g carbs, trace fiber, trace protein
Source: TOH 2014
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.