Good things comes in small packages, and these little fruits are a proof of it, the tiny strawberries are packs of vitamins, fiber, particularly high levels of antioxidants known as polyphenols. Strawberries are low-calorie food and among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium. Just one serving -- about eight strawberries -- provides more vitamin C than an orange.
Lets make Strawberry Jams this season!
- Sprinkle half the sugar on fruits
- Leave for 3-4 hours or better overnight in refrigerator
- Add lemon juice
- Cook for 15-20 minutes on low heat or until all fruit is mushy
- Add pectin mixed in rest of the sugar
- Cook fruit stirring very fast with a wooden spoon for 3-4 minutes
- Rolling boil the mixture of pectin, sugar and fruit 1-2 mins
- Remove any foam or scum from the top
- Immediately ladle into sterilized jars
- Keep the jars undisturbed until set this might take as long as overnight or 24 hours in some cases
- While the jars are cooling dont seal the caps tightly just cover without screwing the lids
- Keep the jams refrigerated once cooled, since these does not have preservatives they may get fungus at room temperature.