Fast & Fresh Strawberry Jam

From EatingWell: May/June 1997

This quick and easy jam will surely become a summer staple when plump strawberries are in season.

Makes: 5 cups

Active Time: 15 minutes

Total Time: 25 minutes (plus setting time)

Nutrition Profile

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Ingredients

2 pints ripe strawberries, hulled
2 cups sugar
2 tablespoons lemon juice
3/4 cup water
1 1 3/4-ounce package powdered pectin

Preparation

Crush berries in a large bowl with a potato masher. Stir in sugar and lemon juice. Let stand until very juicy, about 10 minutes.
Combine water and pectin in a small saucepan. Bring to a boil over medium heat and boil, stirring, for 1 minute. Very gradually stir into strawberry mixture. Stir for 3 minutes, dissolving any lumps.
Spoon jam into five 8-ounce sterilized jelly jars, leaving 1/2 inch of headspace. Wipe rims clean, place lids on jars and screw bands on firmly. Let stand until set, not more than 24 hours.

Tips & Notes

Make Ahead Tip: The jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 3 months

Nutrition

Per tablespoon: 16 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 5 g carbohydrates; 0 g protein; 0 g fiber; 1 mg sodium; 12 mg potassium.

Exchanges: Free Food

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