Jevonne Humphrey
3 lbs. strawberries
2 C. sugar
7 TB Instant pectin
Puree strawberries in the blender. Combine pectin and sugar in a bowl. Pour in 4 3/4 C. strawberry puree and mix for 3 minutes. Pour into desired containers and let stand for 30 minutes. Store in fridge for 3-4 weeks or freezer for a very long time!
Hannah and Mommy made this last fall and it was so yummy! We put it on toast, stir it into yogurt, or eat it on bagels with cream cheese. So delicious! I bet it would be awesome on pancakes too.
Jevonne is a gal Mommy went to elementary school with. Mommy and Jevonne got reacquainted on Facebook in 2011 and she shared this recipe with us.
Love Always,
Mommy
