4 cups (1000 ml) crushed strawberries, about 2 quarts (2 L)
1 -1/2 cups (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener, granulated
1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
- Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
- Wash, hull and crush strawberries.. Measure 4 cups (1000 ml).
- In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA® until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
- Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
This is the same recipe I used for raspberries as well. It can be used with any berries and some fruit. I love this recipe because it is sweet but not overly sweet. It has 1.5 cups of sugar compared to 7 cups of sugar in this jam! The recipe is on the back of the pectin package.