Michigan State University Extension
Preserving Food Safely - 01600300


2 cups crushed strawberries or blackberries (about 1 quart
4 cups sugar
1 package powdered pectin
1 cup water

Sort and wash fully ripe berries. Drain. Remove caps
and stems; crush berries.

Place prepared berries in a large mixing bowl. Add sugar,
mix well and let stand for 20 minutes, stirring

Dissolve pectin in water and boil for 1 minute. Add pectin
solution to berry-and-sugar mixture; stir for 2 minutes.

Pour jam into freezer containers or canning jars, leaving
1/2 inch space at the top. Cover containers and let stand at
room temperature for 24 hours or until jam has set. Label
and freeze. Store up to 4 weeks in the refrigerator after
opening. Makes 5 or 6 half-pint jars.

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