Canning Recipes




Strawberry Jam With Liquid Pectin
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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4 cups crushed strawberries
(abt 2 one-quart boxes strawberries)
7 cups sugar
1/2 bottle liquid pectin

To prepare fruit. Select large, firm, tart strawberries. Wash and drain
berries; remove caps.

To make preserves. Combine prepared fruit and sugar in alternate layers
and let stand for 8 to 10 hours or overnight in the refrigerator or other
cool place.

Heat the fruit mixture to boiling, stirring gently. Boil rapidly,
stirring as needed to prevent sticking. Cook to 9 degrees above the
boiling point of water, or until the sirup is somewhat thick (about 15 or
20 minutes).

Remove from heat and stir in pectin; skim. Pour immediately into hot,
sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in
boiling water bath.

This recipe yields about 4 half-pint jars.





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