Directions: |
Directions:Lids and jars must be sterilized. To sterilize, simmer them in boiling water for at least 10 minutes while your jam is cooking.
Remove and discard strawberry stems. Crush strawberries.
Use dry measuring cup to measure EXACTLY 5 cups of the crushed strawberries. Place crushed strawberries into large saucepan. Measure EXACTLY 7 cups of sugar and place in a separate bowl. (DO NOT REDUCE THE SUGAR IN THE RECIPE SINCE THAT WILL RESULT IN SET FAILURES.)
Stir 1 pkg. SURE-JELL into prepared fruit in saucepan. Add ½ tsp. butter to reduce foaming, if desired. Bring mixture to full rolling boil, (a boil that doesn't stop bubbling when stirred), on high heat, stirring constantly.
Add sugar to fruit mixture in saucepan. Return to full rolling boil; boil exactly 1 minute stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling each to within ¼ inch of top. Wipe jar rims and threads. Cover with two-piece lids. Place jars on elevated rack in canner. Lower rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water if needed.) Cover; bring water to gentle boil. Process jam for 10 minutes, (adjusting time if needed for altitude). Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is NOT sealed properly and refrigeration is necessary. Let prepared jars stand at room temperature 24 hours. Label and date the jars. Store unopened jam in cool, dry, dark place for up to 1 year. Refrigerate opened jam for up to 3 weeks.
To make blueberry jam or jelly, marmalade or other variations, see the recipes inside the Sure-Jell package. |
Personal
Notes: |
Personal
Notes: Other than Grampa's bread, this, of course is his most memorable kitchen accomplishment. We all have been recipients of masses amount of Grampa jam and jellies.
And of course, there's one more ingredient....Love!
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This recipe for Grampa's Famous Strawberry Jam is from