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Prep Time15min
Total24hr20min
Servings160
Ingredients4
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Ingredients
1
quart (4 cups) strawberries, cut in half
4
cups sugar
3/4
cup water
1
package (1 3/4 ounces) powdered fruit pectin
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Instructions
Step
1
Mash strawberries with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Mix strawberries and sugar in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
Step
2
Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly 3 minutes.
Step
3
Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
Step
4
Store in freezer up to 12 months or in refrigerator for up to 3 weeks. Thaw frozen jam in the refrigerator and stir before serving.
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This recipe makes 5 half-pints of jam—that’s a lot of biscuits! Don’t forget you can also use your jam as filling for your thumbprint cookies. At Christmastime, its color is perfectly seasonal. Jam also makes a wonderful filling for your layer cake.
No strawberries? Make blueberry or raspberry jam instead—using the slight modifications below.
To make blueberry freezer jam, substitute 2 pints (4 cups) blueberies, crushed (2 ½ cups crushed) for the strawberries. Reduce sugar to 3 cups. Add 1 teaspoon grated lemon or orange peel, if desired. Reduce water to ½ cup.
To make raspberry freezer jam, substitute 3 pints (6 cups) raspberries, crushed (3 cups crushed) for the strawberries. Increase sugar to 5 ½ cups.
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Nutrition Facts
Serving Size:1 Tablespoon
Calories
45
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
0mg
Total Carbohydrate
11g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Iron
0%
0%
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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