Directions: |
Directions:Place 2 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer. Set screw bands aside; heat SNAP LID sealing discs in hot water, not boiling. Keep jars and lids hot until ready to use.
Wash, hull and thoroughly crush strawberries, one layer at a time. Measure 3/4 cup
In a large deep stainless steel saucepan, stir together prepared fruit, 1/2 tsp butter or margarine (to reduce foaming), and Pectin.
Measure sugar; set aside.
Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam if necessary.
Ladle hot jam into a hot jar to within 1/4 inch of top of jar. Using nonmetallic utensil, remove air bubbles and adjust head space, if required, by adding more jam. Wipe jar rim removing any food residue. Center hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
When caner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. (10 minutes)
When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 34 hours. DO NOT RETIGHTEN screw bands.
After cooling, check jar seals, Sealed discs curve downward and do not move when pressed. Remove screw bands, wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place., For best quality, use home canned foods within one year. |
This recipe for 12 Berry Strawberry Jam is from