Home Made Strawberry Jam Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 - 1/2 pint boxes of fresh strawberries
8 tbsp powder fruit pectin (2 boxes) - (I use SureGel brand in the Yellow Box)
1/4 cup lemon juice
7 cups sugar
10 - 8 oz canning jars - sterilized
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Directions: |
Directions:Clean and chop strawberries.
One layer at a time, crush the strawberries and transfer them to a non-aluminum stock pot. I use the bottom of a heavy glass to crush mine. I don't crush them completely to liquid. I like nice pieces of fruit throughout my jam.
Add the 2 boxes of fruit pectin and 1/2 cup of lemon juice and stir until it comes to a boil.
Once it is boiling add the sugar and stir until the sugar dissolves.
Bring to a rolling boil, stirring constantly once it starts to boil. Keep a rolling boil for 1 minute.
You will have a foam substance on top of the mixture. Remove stock pot from heat. Skim all of the foam off of the top and discard it.
Transfer mixture to the hot sterilized jars.
Cap jars and process in a hot water canner for 10 minutes.
Remove jars from canner and make sure all the jars sealed properly.
Let jars cool on a dish towel for several hours before storing. |
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Number Of
Servings: |
Number Of
Servings:Approx 10 - 8 oz jars. |
Preparation
Time: |
Preparation
Time:30 min to clean and chop strawberries / 20 minutes to cook mixture/ 10 minutes to process jars |
Personal
Notes: |
Personal
Notes: This is a variation of the recipe in the Ball Canning Recipe Book. I have adjusted the pectin in the recipe to make a jam that sets to a better consistency.
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