Strawberry jam

•4 cups crushed
•fresh strawberries 3 cups
•sugar 3/4 cup water
•1 tbsp fresh lemon juice
•1 box Sure-Jell (pectin)
1.Thoroughly mix fruit and sugar in large bowl. Let stand 10 minutes.
2.Mix water and pectin in saucepan. Boil 1 minute, stirring constantly. Pour the mixture into fruit.
3.Stir 3 minutes. Ladle into sterilized containers.
4.Let the jam set in room temperature for at least 24-36 hours. You may freeze the jam or leave it in the refrigerator. Once you open it, it is ideal to consume it within 3 weeks.
5.I use it to spread on top of the toast or on top of a cheese cake.
5 8-oz jars
By Madhavi Devi Dasi 


Author: ISKCON Desire Tree

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