"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Stawberry Jelly Recipe

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This recipe for Stawberry Jelly, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Judy

Category:
Category:

Ingredients:  
Ingredients:  
2 Quarts Strawberries, +/-, to equal 4 c. crushed berries
7 c. Granulated Sugar
1 Pouch Pectin
tbsp Butter

Directions:
Directions:
Prepare 8-9 jars to be hot/warm when filled. Simmer flat lids in water during the cooking process, and have clean screw lids ready. Heat sugar, berries and butter on high to a full rolling boil. Add one pouch liquid Certo pectin. Return to rolling boil, stirring constantly for one minute. Remove from heat and skim off foam from top with spoon. Ladle hot jam into jars. Drain flat lids and blot dry with paper towel. Wipe rims with wet cloth or paper towel and place flat lids on, then screw tops on. Turn your jars upside down and let sit for 8 minutes ... then turn them right side up and let cool. Lid will seal while cooling.

Personal Notes:
Personal Notes:
Will keep for up to a year or longer if it will last

 

 

 

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