Strawberry Jam

1 lb strawberries, hulled and sliced

juice and zest of 1/2 lemon

2 Tbsp powdered fruit pectin (such as sure gel)

1 tsp butter

1 1/4 cup sugar

Combine all ingredients except sugar in a large skillet.  Bring to a boil, stirring and mashing with a spoon.  Boil 1 minute.

Stir in sugar until blended; return mixture to a boil.  Boil, stirring frequently, until syrupy, 2 minutes.  Let cool 15 minutes.

Pour into clean jars with tight-fitting lids.  Cover and chill 8 hours or up to 3 weeks. (Freeze in freezer containers up to 1 year).

Makes 10 servings of 1/4 cup each for 2 points.

No need to sterilize jars and lids in boiling water; just run them through the dishwasher before using.


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