Preparation time:
30 minutes
Total time:
1 hour
Makes:
5 cups

Ingredients

2 pints strawberries, hulled and chopped (about 5 cups)
1 1/2 cups granulated sugar
1 45-g packet freezer-jam pectin, such as Bernardin
2 tsp lemon zest

Directions

Crush strawberries with a potato masher in a large bowl to make about 4 1/2 cups.
Combine sugar with pectin and zest in another large bowl. Stir strawberries into sugar mixture until combined. Let stand for 3 min, then stir well. Ladle into 5 clean 1-cup canning jars, leaving ½-in. headspace from rims. Wipe rims clean, then apply lids tightly. Let stand for 30 min. Jam will be very softly set. Store in fridge for up to 1 week, or freeze for up to 1 year.
Originally published in the Today?s Parent June 2016 issue. Photo by Roberto Caruso.
Nutrition (per 1 Tbsp Serving)

calories
20
protein
1 g
carbohydrates
5 g
fibre
1 g
sodium
6 mg

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