Categories: conserves, jam, jelly, marmalade, preserves

Ingredients

• 4 cups fresh strawberries, hulled
• 4 cups sugar
• 1 1 3/4 oz. pkg. unflavored powdered fruit pectin
• 3/4 cup water
• 2 Tbsp. fresh lemon juice
• 1 small lemon, thinly sliced

Directions

1. In a large bowl, crush berries with masher. Stir in sugar. Let stand 10 minutes; stirring occasionally.
2. In a small saucepan, combine pectin and water. Bring to boiling; boil 1 minute, stirring constantly. Remove from heat. Pour into berry mixture. Add lemon juice and stir 3 minutes or until sugar is dissolved and mixture is smooth. Stir in lemon slices.
3. Ladle jam into clean half-pint jars, or freezer containers, leaving 1/2-inch headspace. Seal and label. Let stand at room temperature 24 hours or until set. Refrigerate up to 3 weeks or freeze up to 1 year.

4. makes about 5 half-pints

5. Sparkling Jam- Prepare as above, except omit lemon juice and slices. 1/4 cup champagne or white wine and 1 to 2 Tbsp. raspberry liqueur into berry mixture with pectin mixture.

6. Banana- Berry: Prepare as above except use 3 cups strawberries, 1 cup chopped bananas (about 2), and omit lemon juice and slices. Stir 2 Tbsp. crème de banana (or lemon juice) into berry mixture with pectin. Stir 5 minutes until sugar is dissolved (will set soft).

Email to a friend | Print this recipe | Back