← Pickles, Relishes, Jams and Jellies
STRAWBERRY JAM
Pickles, Relishes, Jams and Jellies
Ingredients
Directions
5 cups crushed strawberries (about 2 quarts fresh)
7 cups sugar
1 (1 3/4 oz) box fruit pectin
Measure sugar and set aside.
Wash and cap strawberries.
Crush.
If you don’t have quite enough berries to make 5 cups, add water to make up the difference.
Put crushed berries and fruit pectin into a large saucepan or kettle (at least 6-quart size - larger is better).
Stir well.
Bring to a full boil over high heat.
Stir constantly.
Stir in sugar all at once.
Continue to stir and bring to a full rolling boil that can’t be stirred down.
Boil for 1 minute.
Continue to stir constantly.
Remove from heat.
Skim foam off with a metal spoon.
Immediately pour into hot sterilized jars, leaving 1/4 inch headspace.
Seal.
Process in boiling water for 5 minutes.
7 cups sugar
1 (1 3/4 oz) box fruit pectin
Measure sugar and set aside.
Wash and cap strawberries.
Crush.
If you don’t have quite enough berries to make 5 cups, add water to make up the difference.
Put crushed berries and fruit pectin into a large saucepan or kettle (at least 6-quart size - larger is better).
Stir well.
Bring to a full boil over high heat.
Stir constantly.
Stir in sugar all at once.
Continue to stir and bring to a full rolling boil that can’t be stirred down.
Boil for 1 minute.
Continue to stir constantly.
Remove from heat.
Skim foam off with a metal spoon.
Immediately pour into hot sterilized jars, leaving 1/4 inch headspace.
Seal.
Process in boiling water for 5 minutes.
Source: PDF page 230
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