Preparation:

Pulse berries in food processor to crush. Mix berries and sugar. Let stand 10 minutes. Combine pectin and water in saucepan. Bring to a boil. Stir constantly for 1 minute.

Stir pectin mixture into strawberry mixture until sugar dissolves, about 3 minutes. Pour into freezer containers. Cover, let stand at room temperature for 24 hours to set Store in refrigerator for up to 3 weeks, in freezer for 1 year.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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