|
Enjoy this recipe from Classic Crockpot Recipes.
Submitted by: Claire Bertram from Lexington, KY
1-1/2 qts. ripe strawberries, hulled
5 c. sugar
1/3 c. lemon juice
9 1/2-pt. plastic freezer containers with lids, sterilized
Add strawberries to a 4-quart crockpot; stir in sugar and lemon juice.
Cover and cook on high setting for 2-1/2 hours, stirring twice. Remove
lid; continue cooking 2 hours longer, or until thickened, stirring
occasionally. Ladle jam into sterilized freezer containers; add lids. Keep
refrigerated up to 2 weeks, or freeze up to 2 months. Thaw frozen jam
overnight in the refrigerator before using. Makes 9, 1/2-pint containers. | |
|
|
Add strawberries to a 4-quart crockpot; stir in sugar and lemon juice.
Cover and cook on high setting for 2-1/2 hours, stirring twice. Remove
lid; continue cooking 2 hours longer, or until thickened, stirring
occasionally. Ladle jam into sterilized freezer containers; add lids. Keep
refrigerated up to 2 weeks, or freeze up to 2 months. Thaw frozen jam
overnight in the refrigerator before using. Makes 9, 1/2-pint containers. |
|
|