Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 6 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

prep:
30 mins
stand:
30 mins
total:
1 hr
Servings:
75
Yield:
5 half-pints
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl crush 1 cup of the strawberries with a potato masher. Continue adding berries and crushing until you have 4 cups crushed berries.

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  • In an extra-large bowl stir together sugar and pectin. Add the 4 cups crushed strawberries and lemon peel. Stir for 3 minutes.

  • Ladle jam into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for 30 minutes. Freeze for up to 1 year.* Makes 5 half-pints.

*Tip:

If you prefer, serve immediately or store in the refrigerator for up to 3 weeks.

Nutrition Facts

25 calories; carbohydrates 6g; sugars 5g; vitamin a 1.8IU; vitamin c 8.6mg; niacin equivalents 0.1mg; folate 3.5mcg; sodium 8mg; potassium 22mg; calcium 2mg; iron 0.1mg.
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