Jenina's Strawberry Jam

When they were children, my mother and her sister, Jenina, would often walk through the north Iowa woods collecting wild strawberries-red succulence, warm with the early summer sun, picked off the vine and popped into their mouths, or gathered in a pail and carried home to be eaten with sugar and cream.
As the woods turned into fields and the wild berries became a memory, Jenina planted her own and devised a jam recipe which kept the berries brilliantly red, sweet, and fresh-tasting. Hers was a "spoon jam," especially suited to adorn pancakes, puddings, and ice cream.
When we were children, my brother, sister, and I would compete on Sunday evenings over who could consume the most of "Ninie's" strawberry jam spooned over freshly baked biscuits-a strawberry shortcake experience any time of year. These days, my children and I pick-our-own at a local berry farm, and spend a happy afternoon making enough of Aunt Ninie's jam to savor all winter long.
Carol Snell-Feikema

1-1/2 pounds strawberries, washed and stemmed
5 cups sugar
1 box fruit pectin
1 cup water

1. In a large bowl, mash strawberries coarsely with a potato masher. (You should have about 3 cups.) With a wooden spoon, thoroughly stir sugar into mashed berries and set aside for 20 minutes.
2. In a small saucepan, mix together fruit pectin and water. Cook over medium-high heat, stirring, until mixture comes to a boil. Continue cooking for 1 minute; then remove from heat.
3. Immediately pour pectin into strawberries and stir well to combine. Let sit for 4 minutes, stirring every 15 seconds or so, until mixture has thickened.
4. Pour into clean glass jars (or any freezer container), leaving at least 1-inch of space at the top. Cover and let set at room temperature for 12 to 24 hours. Freeze jam for up to 6 months, or refrigerate for up to 3 weeks.

Makes 7 cups.
PER TABLESPOON: 35 CAL (0% from fat), 0g PROT, 0g FAT, 8.8g CARB, 0.2mg SOD, 0mg CHOL, 0.2g FIBER
Source: Veggie Life Magazine

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