You might think that it's a little bit late in the season for strawberries. Well, think again:
Bernardin's website, and the packaging has been revamped (probably twice since then), so if you're looking for this pouch, be forewarned it now looks different:
Part of the reason I generally avoid jam is the high sugar-to-fruit ratio. Using 1-1/2
cups of sugar to 4 cups of fruit doesn't seem that evil to me. I
wouldn't eat this stuff for breakfast every day, but spread on waffles
or thin pancakes, it's a thing of beauty.
Cracking open a jar of this strawberry jam in the middle of winter can keep a person from going insane. It's like a little ray of sunshine during a long, cold season.
If that's all it takes, well then, sign me up:
So if you've never tried this method of jam-making, I hope I've convinced you to try it.
Just don't keep your pouch of freezer pectin on the shelf for 5 years like I did.