"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Strawberry Jam, by Richard Bailey, is from Dick's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
One quart crushed fresh strawberries-washed and hulled 4 c. sugar 2 tbsp. lemon juice 1/2 bottle Certo fruit pectin
Mix berries and juice with sugar and let stand 10 minutes. Combine lemon juice with Certo and add to fruit mixture. Stir for 3 minutes. Ladle into 5 scalded 8 oz. jam jars with screw tops or use plastic containers with snap lids. Cover immediately and let stand at room temperature for 24 hrs. to set. Keep what you can eat in the refrigerator and freeze the rest.
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