Did you ever think it was possible to capture the essence of strawberries in spreadable sweet jam without heating up the kitchen? This recipe is proof that anyone can make jam at home! You will never want to buy the jarred stuff from the store again.
Rinse 5 (1-cup) plastic containers and lids with boiling water and dry thoroughly.
Remove and discard the strawberry stems. Crush the strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared strawberries into a large bowl. Stir in the sugar and let stand for about 10 minutes, stirring occasionally.
Mix the pectin and water in a small saucepan. Bring to a boil on high heat, stirring constantly. Continue boiling and stirring for about 1 more minute. Add to the fruit mixture; stir until most of the sugar is dissolved (for about 3 minutes). A few sugar crystals may remain, that's ok.
Fill the containers immediately to within ½ inch of tops. Wipe off the top edges of the containers and immediately cover with lids.
Let stand at room temperature for about 24 hours. The jam is then ready to use.
Store in the refrigerator for up to 3 weeks or in the freezer for up to 1 year. (If frozen, thaw in the refrigerator before using.)
Serving size: 1 Tbsp. Calories: 45 Fat: 0 g Saturated fat: 0 g Carbohydrates: 12 g Sugar: 12 g Sodium: 0 mg Fiber: 0 g Protein: 0 g Cholesterol: 0 mg