Ingredients
- 12 cups prepared fresh fruit, peeled if desired (see Tip)
- 1-2 cups granulated sugar, or brown sugar (see Note)
- 1/2 cup water
- 1 1.75-ounce “no sugar needed” pectin, (see Note)
Cooking Directions
Step 1
Combine fruit, sugar to taste and water in a Dutch oven. Bring to a vigorous boil and crush fruit with a potato masher until desired consistency. Add pectin in a steady stream, stirring constantly. Stir until the pectin is dissolved. Bring to a full rolling boil (a boil that cannot be “stirred down”), stirring constantly. Boil, stirring, for 1 minute. Remove from the heat.
Step 2
If freezing or refrigerating, ladle the jam into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until set, about 24 hours, before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).
Nutrition Info
- Serving: Per tablespoon (strawberr
- Calories: 12
- Carbohydrates: 3g
- Fat: 0g
- Protein: 0g
- Dietary Fiber: 0g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 32mg
- Sodium: 1mg
- Exchanges: free food
- Carbohydrate Servings: 0