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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