Prep 10 mins
Cook 5 mins
Modified from a recipe in Good Housekeeping June, 2009. I used the no-sugar Sure-Jell for the pectin and it set up well. Over-ripe berries work best. Less sugar than regular jam.
- 3 cups washed hulled, mashed strawberries
- 2 tablespoons reconstituted lemon juice
- 2 tablespoons dry pectin
- 1⁄2 teaspoon butter
- 1 1⁄4 cups sugar
- Heat strawberries, lemon juice, pectin, and butter on high in a large skillet. Break up strawberries as they cook. Stir constantly. Boil 1 minute, then add sugar and boil 2 more minutes. Cool slightly, then refrigerate or freeze.