Cut up strawberries to measure 2 cups. Smash with potato masher until desired consistency. Add 4 cups of sugar and stir one minute. Meanwhile, boil 3/4 cups of water. Add 1 package of pectin and bring to a boil stirring constantly for 3 minutes.
Add pectin to strawberry mixture and stir well until all of the sugar is dissolved.
Add to jars leaving at least 1/2 inch at the top. Let set for 24 hours. Refrigerate or freeze.
For these jars we used 5 pints of strawberries ($5.00), 3 boxes of pectin ($5.50) and a whole lot of sugar ($1.50). $12.00 yielded about 15 cups of preserves. The same amount at Aldi would cost close to $20.Strawberries are priced at $.97/pint this week, so I'm on the hunt for some lower priced pectin (perhaps one that would require less sugar) to build our supply for winter. Any suggestions?
3 comments:
I want to try Pomona's Universal Pectin. You can use as low as 3/4 cup sugar or honey for freezer jam and if you cook it, you can make it without any sugar. My only problem is finding a it in a store!
Chrissy and I were busy doing the very same thing yesterday! :) wish we could find cheaper pectin too!
I have just discovered freezer jam too. We have strawberries for $.99/# so I bought a ton! My girls, who are very picky, love this stuff. And it is oh so easy.
Post a Comment