Fresh Strawberry Jam

Reprinted from A VERY BERRY COOKBOOK: RECIPES FOR BERRY LOVERS edited by Sharon Wharton, Mississippi River Mail Order Enterprises, Hull, IL 62343.

5 cups crushed strawberries (1.25 liters)
2 teaspoons lemon juice (10 ml)
1 package (1-3/4 oz.) powdered fruit pectin (approx. 60 g)
7 cups sugar (1.75 liters)
Combine fruit and juice with pectin in a 4-quart microwave-proof bowl. Cook covered on high for 10 to 11 minutes or until mixture boils. Stir once during cooking.

Stir in sugar. Cook uncovered on high for 10 to 12 minutes or until mixture boils hard for at least one minute. Take a metal spoon and skim off any foam. Pour into hot sterilized glasses or jars and seal. Yield: 2 quarts.

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