Total Time: 24 hr 30 min
Makes: About 4 (1-cup) containers or 64 servings, 1 Tbsp. each
1 pectin packet
4 cups Sugar
2 tablespoons lemon juice
2 cups prepared fruit (buy about 1 qt. fully ripe strawberries) mashed or chopped into chunks, not in a blender, as it changes the texture. Chopped strawberries tend to float to the top of jar and we stir it the first time we open it and then store it in the fridge.
4 cups sugar, measured into separate bowl (I prefer cane sugar.)
1 pouch fruit pectin
2 tablespoon fresh lemon juice (I use bottled)
RINSE clean freezer wide mouth pint jars, plastic containers and lids with boiling water. Dry thoroughly.
STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
We use this as jam or syrup for breakfast.