No-Cook Strawberry Jam

Ingredients

• 1 quart fully ripe strawberries, washed and hulled
• 4 cup sugar
• 1 pkg 1 3/4 ounces powdered pectin
• ¾ cup water

Method

1. Prepare six 8-ounce jelly glasses and lids or covers. Crush the strawberries, one layer at a time, in a large bowl. Stir in the sugar.
2. Mix the pectin and water in a small saucepan. Bring to boiling; boil 1 minute, stirring constantly. Stir into the strawberry mixture. Continue stirring 3 minutes (a few sugar crystals will remain).
3. Ladle quickly into the prepared glasses. Cover at once with tight lids. Let set at room temperature (it may take 24 hours). Refrigerate. Use within 3 weeks.

Notes

Makes 6 glasses. Each glass: 463 cal., 0.66 g protein, 0.66 g fat, 126 g carbohydrate. A source of vitamin C.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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