5 hrs 30 mins
Use a combination of overripe as well as underripe berries. Store fresh berries unwashed, wrapped in two layers of paper towels, in a closed plastic bag in the refrigerator. Rinse under running water just before using them.
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- 1In a large mixing bowl, coarsely crush the berries by hand using a potato masher, leaving a few whole berries or chunks.
- 2Transfer to a slow cooker; add in the lemon juice and sprinkle with the pectin; let stand for 10 minutes.
- 3Stir in the sugar; cover and cook on LOW for 2 1/2 hours, stirring twice during cooking.
- 4Remove the lid, turn the temperature to HIGH, and cook for 2 to 3 hours longer, until the jam reaches the desired consistency.
- 5Ladle the warm jam into clean spring-top glass jars (or use screw tops with new lids); let stand until cool.
- 6Store, covered, in the refrigerator for up to 2 months; or spoon into small plastic storage containers and freeze for up to 3 months.
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Nutritional Facts for Fresh Strawberry Jam
Serving Size: 1 (2114 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 594.4
- Calories from Fat 8
- Total Fat 0.8 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 25.7 mg
- Total Carbohydrate 152.7 g
- Dietary Fiber 6.7 g
- Sugars 133.3 g
- Protein 1.9 g