Sunday, April 22, 2012

Strawberrry Jam




5 cups crushed, fresh strawberries (the fresher the better)
7 cups sugar
1 pkg Sure-Jell (fruit pectin available in most grocery stores)
1 tbls butter
canning jars (available at WalMart and other similiar stores)


Crush berries and place in large, heavy pot; stir in powdered pectin (Sure-Jell) and 1 tbls. butter to prevent foaming. Cook on high heat stirring constantly until mixture comes to a rolling boil (one that doesn't stop when stirring); add sugar all at once and keep stirring until mixture comes to a rolling boil again. Cook 1 minute. Remove from heat and place in canning jars (pints or 1/2 pints work best). Cover and seal each jar. Place jars on a rack in large stock pot, cover with water - jars will be underwater by at least 1/2 inch. Cover with lid and bring to a boil. Let boil 10-15 minutes. Remove jars and place them on a towel on a counter undisturbed for 24 hours. Jam should be set after that time-frame.

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