
4 cups crushed strawberries
1 1/2 cups sugar
Combine sugar and pectin and stir well. Take 2 cups of strawberries and chop to desired consistency. Take the other half and puree in a blender. Combine strawberries with sugar mixture and stir for about three minutes. Ladle jam into clean jars or freezer containers, leaving a 1/2 inch head space. Apply lids. Let stand until thickened, about thirty minutes.
Refrigerate up to 3 weeks or freeze for up to 1 year.
Yields five 8 oz jars.
1 comment:
Oh yeah. I made this with Tami Girsberger one time. The BEST!
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