1-3/4 prepared fruit (about 1 pt. fully ripe strawberries)
2 tbsp lemon juice
1 pouch Certo Fruit Pectin
4 cups (1-3/4 lbs) sugar
Use any containers 1 pint or smaller that have tight-fitting lids. Wash, scald and drain containers and lids. Stem and thoroughly crush strawberries, one layer at a time. Measure EXACTLY 1-3/4 cups fruit; place in a large bowl or pan. Thoroughly mix sugar into fruit; let stand 10 minutes. Combine lemon juice and pectin; stir into fruit. Continue stirring about 3 minutes. (A few sugar crystals will remain)
Ladle quickly into containers. Cover at once and let stand at room temperature for 24 hours to set. Then store in freezer. If jam will be used within 2 or 3 weeks it may be stored in refrigerator.
Makes about 5 cups of jam.
2 tbsp lemon juice
1 pouch Certo Fruit Pectin
4 cups (1-3/4 lbs) sugar
Use any containers 1 pint or smaller that have tight-fitting lids. Wash, scald and drain containers and lids. Stem and thoroughly crush strawberries, one layer at a time. Measure EXACTLY 1-3/4 cups fruit; place in a large bowl or pan. Thoroughly mix sugar into fruit; let stand 10 minutes. Combine lemon juice and pectin; stir into fruit. Continue stirring about 3 minutes. (A few sugar crystals will remain)
Ladle quickly into containers. Cover at once and let stand at room temperature for 24 hours to set. Then store in freezer. If jam will be used within 2 or 3 weeks it may be stored in refrigerator.
Makes about 5 cups of jam.
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