I don't have 2 pounds of strawberries, so I just halved the recipe. It still turned out great!
I was really wishing I could make some fresh jam, not to be frozen or whatever, but rather just where we could have some today for lunch and supper, with maybe enough left over for toast in the morning. I didn't want to waste pectin for something short-term, but didn't know how to do it, until now.
You can buy cheap jelly for less, but this will be fresh, and nothing added -- no artificial anything!
3 users found this review helpful
Mar. 6, 2014