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Menu Planner Menu Planner   STRAWBERRY JAM  

 
INGREDIENTS

2 pt. ripe strawberries, hulled
2 cups sugar
2 tbsp. freshly squeezed lemon juice
¾ cup water
1 pkg. (1¾ oz.) powdered pectin
RECIPE

  • Crush strawberries in large bowl with potato masher.
  • Stir in sugar and lemon juice, set aside. Let stand to release all juices.
  • Combine water and pectin in small saucepan. Bring to a boil over medium heat. Boil while stirring for 1 minute.
  • Very slowly pour into strawberry mixture. Stir for 3 minutes dissolving any lumps.
  • Spoon jam into 5 (8 ounce) jars, leaving ½ inch of space to top rim.*
  • Wipe rims clean, place lids on jars, screw on bands and let stand until set, but not for more than 24 hours. Refrigerate.

    *To sterilize jars, wash in dishwasher and remove with clean towel to avoid contaminating jar. Use canning jars with flat lid and screw on top (Ball jars) found in your grocery store.

    Tip – this jam will keep fresh in fridge for up to 3 week or in freezer for 3 months.

  

SERVING SUGGESTION

SERVING SIZE:
2 tablespoons 

NUMBER OF SERVINGS:
5 jars to be used throughout summer

NUTRITION FACTS
 
Calories 16 
Total Fat 0 g
Sodium 1 mg
Total Carbohydrates 5 g
Fiber 0 g
Protein 0 g
 

This information is for educational purposes only. It does not replace the advice of your physician. If you have any medical concerns or issues, contact your physician.