Canning Recipes




Cooked Strawberry Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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3 quarts strawberries
1/4 cup lemon juice
2 ounces powdered pectin
8 1/2 cups sugar
1/4 teaspoon butter

Wash, hull and halve berries. Crush one layer at a time and measure 5 3/4
cups into a 6-quart kettle. Stir in lemon juice. Add package of pectin
and stir thoroughly to dissolve. This will take several minutes. Stir
down sides of pan and crush any remaining lumps of pectin.

Place pan on high heat. Bring to a boil, stirring constantly to prevent
scorching. Add sugar gradually, then butter, mixing well. Continue
stirring and bring to a full rolling boil (a boil that cannot be stirred
down). Boil hard exactly 4 minutes, stirring constantly to prevent
scorching.

Remove jam from heat. Skim foam from top. Pour into hot, sterilized
jars, wipe top and threads of jar. Apply hot lid and screw band. Twist
screw band down tight. Process in boiling water bath 5 minutes. Start
counting time when water comes to a boil.

This recipe yields ??




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