"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Strawberry Jam Recipe

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This recipe for Strawberry Jam, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Armentrout
Added: Sunday, August 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 cups fully ripe strawberries (about 2 quarts)
1 box Sure-Jell Fruit Pectin
1/2 tsp. butter
7 cups sugar

8 pints jars with seals and bands
Water Canner or large pot (not- non-stick)
Enamel Stock Pot for cooking berries
Utensil canning kit (tongs, band tighter, funnel, magnetic seal holder, bubbler)

Directions:
Directions:
Remove seals and bands from jars. Wash jars and bands in hot soapy water or run through the dishwasher on a full cycle. Place jars in water canner and fill canner and jars with water until the tops of the jars are covered. Cover and bring to a rolling boil, then reduce heat to medium. Keep jars covered and hot at all times. Put seals in small saucepan of water and simmer until ready to use. Set bands aside. Remove stems from berries. Wash and drain berries. Using a potato masher, crush strawberries thoroughly, one quart at a time. Berries should be in small pieces- not large chunks, until you have a mix of berries and juice. Measure exactly 5 cups prepared fruit into the enamel stock pot. Stir pectin into strawberries. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with plastic spoon. Set up an assembly-type line to fill jars. Remove one jar at a time from the boiling water canner with the tongs supplied in the utensil kit. Place funnel into jar. Ladle fruit into jar, filling to within 1/8 inch of top. Wipe jar rim and threads with warm moist rag. Remove seal from hot water and place on jar rim, then screw on band. Tighten band as tight as possible. Place upright on a towel to cool completely. Continue filling jars in this order. As jars cool, you should hear a "pop", meaning the jar has sealed. After jars cool, check seals by pressing the middle of the lid with a finger. If lid springs back, lid is not sealed and refrigeration is necessary.

 

 

 

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