The other day I was able to pick up several gallons of juicy, delicious, locally grown and freshly picked strawberries from my friends at Dorr Farms. WOW! These strawberries are incredible. Seriously so good I had to stop myself from eating them. Just look at them!!
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Step-by-Step Strawberry Jam
Strawberry Margarita Jam
Strawberry Jalapeno Jam
Ingredients
3 cups chopped strawberries (I used fresh, but you can use frozen)
1 - 20 oz can Dole crushed pineapple (slightly drained, about 1/2 the juice)*
1 package Sure Jell (pectin)
1 tsp butter
7 cups sugar
Method
In a large stock pot, combine chopped strawberries, crushed pineapple (slightly drained), Sure Jell pectin and 1 tsp butter (to prevent foaming).
Bring to a boil over high heat, stirring often to prevent sticking. Add sugar all at once; stir and bring back to a rolling boil. Boil hard 1 minute stirring constantly (use a long handled spoon to avoid the jam splattering on you).
Remove from heat, stir to reduce any foaming and ladle into prepared canning jars leaving 1/4-inch head-space. Wipe rims of jars with a wet paper towel and cover with lids and bands.
Process in a boiling water bath or steam canner 10 minutes. Remove jars and place on a kitchen towel on your counter-top. Let sit 24 hours undisturbed. Jars are sealed when button on lid is fully depressed and won't flex up and down.
Store in pantry up to one year.
*Cook's note - drain the pineapple slightly, or about half the juice out. You don't need to be too fussy with this, you just don't need all the liquid.
Yield: 8 - half-pint jars
Also seen on Meal Plan Monday
Featured in Parade Magazine
Enjoy,
Mary
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