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Ingredientes
- 5 c. crushed strawberries (about 3 lbs.)
- 1/4 c. lemon juice
- 6 Tbsp. pectin
- 6c. granulated sugar
- 8-eight oz. canning jars.
Direcciones
- 1. Prepare boiling water for canning. Heat jars in simmering water until ready to use. DO NOT BOIL.
- 2.Combine strawberries and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full roiling boil that can not be stirred down, over high heat, stirring constantly.
- 3. Add entire measure of sugar, stirring to dissolve. Return mix to a full rolling boil. Boil hard for 1 min. stirring constantly. Remove from heat. Skim foam if necessary.
- 4. Ladle hot jam into hot jars leaving 1/4 inch from top. Wipe rim. Center lid on jar. Apply ring until fit is fingertip tight.
- 5. Process in a boiling water bath for 10 min.. Remove jars and cool. Check seal after 24 hours. Lid should not flex up and down when center is pressed.
- Once finished you can store in cabinet for up to 12 months.
- If not sealed properly place in fridge and use with in 3 wks..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 8 servings | |
| Calories 612 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 149mg | 4% |
| Total Carbs 157.72g | 42% |
| Dietary Fiber 2.0g | 7% |
| Sugars 154.41g | 103% |
| Protein 0.63g | 1% |
