Ingredients
- 2 quart. ripe strawberries
- 8 c. sugar
- 2 pouches (1 pkg.) liquid from pectin
- 1/4 c. lemon juice
Instructions
- Prepare 8 (1/2 pint) jars.
- Keep warm.
- Have lids and bands in warm water.
- Wash berries, crush 1 layer at a time to make 3 1/2 c. fruit.
- Stir in sugar.
- Let stand 10 min.
- Add in lemon juice to pectin; add in all to berries.
- Stir 3-4 min till sugar is dissolved.
- Ladle into jars.
- Leave 1 inch at top.
- Seal.
- Let stand at room temperature till jam thickens, about 24 hrs.
- Label, date and store in refrigerator up to 3 months.
- Can freeze for 1 year.
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