STRAWBERRY JAM IN A JIFFY
Most people put jam on homemade biscuits, but not me. I love slathering a little butter and this amazing strawberry jam on a piping hot piece of cornbread just out of the oven; it's pretty incredible. -Michelle Roberts, Senior Culinary Specialist, Taste of Home Cooking School
Provided by Taste of Home
Time 30m
Yield 4-1/2 cups.
Number Of Ingredients 4
Steps:
- Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry completely. Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in sugar; let stand 10 minutes, stirring occasionally., In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to strawberry mixture, stirring until sugar is dissolved, about 3 minutes. (A few sugar crystals may remain.) , Immediately fill all containers to within 1/2 in. 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 extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
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