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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Erica Haynes
  • 13â�„4 cup crushed strawberries
  • 4 cups sugar
  • 2 TBS lemon juice
  • 1 pouch liquid pectin
Mix strawberries with sugar and let stand for 10 minutes.
Measure lemon juice into small bowl, add liquid pectin and stir well. Stir into fruit and continue stirring for 3 minutes.
Pour jam into freezer containers or canning jars, leaving 1�2 inch headspace. Cover container. Let stand at room temperature until set (up to 24 hours.) Freeze or refrigerate.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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