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Rinse and dry the strawberries; place in a 5-quart casserole. Lightly crush some of the berries, then stir in the remaining ingredients. Bring to a boil
Yields: 2 cups
Rinse and dry the strawberries; place in a 5-quart casserole. Lightly crush some of the berries, then stir in the remaining ingredients. Bring to a boil slowly, stirring. Raise the heat and boil rapidly, stirring often, for 15 to 20 minutes, or until the jam thickens. Turn off heat and let jam calm down for 5 minutes.* Skim off any foam and spoon jam into sterilized jars. Close the jars, turn them upside down, and cool overnight. Refrigerate untill needed, up to three weeks. For long-term storage, see box. Kitchen Counter Makes about 2 cups. Per Tbsp: 45 calories, 11g carbs, 0g protein, 0g fat, 0g chol.