Calgary Herald

Freezer Strawberry Jam

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4 cups (1 L) fresh strawberri­es 4 cups (1 L) sugar 1 package dry pectin ¾ cup (175 mL) water

Wash strawberri­es, drain and cut away hulls.

Crush strawberri­es roughly. You should have about 2 cups (500 mL).

Combine strawberri­es and sugar in a large bowl. Stir, then let stand 10 minutes to create juice.

Combine pectin and water in a saucepan. Bring to a boil and cook 1 minute, stirring constantly.

Remove from heat and stir into fruit. Continue stirring for 3 minutes.

Spoon jam into sterilized freezer-safe jars or into clean, plastic freezer containers.

Let stand until completely cool and thickened.

Label and freeze. Transfer to refrigerat­or overnight before using.

Keeps in refrigerat­or up to 1 month.

Makes about 5 cups (1.2 L).

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