Nothing tastes better than fresh picked strawberries. For many people, making homemade jams and jellies conjures up memories of grandmother in the kitchen preparing bushels of fruit, stirring and straining, and sterilizing jars. Actually, nothing could be simpler. The key to making jam is small batches. Do not double the recipe. The jam will not set up. This strawberry jam keeps in the refrigerator for up to 3 weeks. But, we’ve never been able to keep it around that long! It’s also great as an ice cream topping.
Try this quick and easy recipe with your kids. It makes a great Mother’s Day present for family and friends. And, if you’re lucky, they may even save some for you.
1-pint strawberries, hulled and sliced
2-tablespoons fruit pectin
½ teaspoon butter
2 8-ounce jelly jars
In a medium sized bowl, crush the strawberries with a potato masher
In a skillet, combine the crushed strawberries, pectin, and butter.
Stirring constantly, cook over medium-high heat, until the mixture boils.
Add the sugar and bring to a boil. Boil for 1 minute and remove from the heat.
Pour the jam into the jars. Seal. Refrigerate until the jam is set, approximately 6 hours. Keep jam refrigerated. It will keep for up to 3 weeks.
You have permission to reprint this article electronically or in print, free of charge, provided that each article is:
Printed in its full form with no changes
Includes an active link
A courtesy copy of your publication is sent to the above contact
And the following byline appears at the bottom of each article: