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AUNT HELEN SMITH'S STRAWBERRY JAM Recipe

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This recipe for AUNT HELEN SMITH'S STRAWBERRY JAM is from DiDi and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Quart Strawberries, stems removed

4 C Sugar, about ¾ cups of sugar for each cup of strawberries

¾ C Water

1 Box Sure Jell Fruit Pectin (*see note)

Half-pint glass mason jars to put jam in

Directions:
Directions:
1. Rinse and dry the jars. This recipe fills 5-6 half pint jars.
2. In a food processor, add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed.
3. Measure exactly 2 cups of Strawberries into a large bowl. IT'S REALLY IMPORTANT TO MEASURE THE BERRIES AND SUGAR EXACTLY, OR THE JAM WILL NOT SET PROPERLY.
4. Add the sugar, one cup at a time, stirring well after each addition. Let stand for 10 minutes, stirring occasionally.
5. Meanwhile, add water and pectin package to a small saucepan. Bring to a boil over high heat, stirring constantly. Once boiling, stir for1 minute. Remove from heat and add it to the strawberry mixture.
6. Stir mixture really well, for several minutes, until sugar is well dissolved.
7. Fill containers with jam and leave 1/2 inch head-space at the top
8. Cover with lids and allow to stand at room temperature for 24 hours.
9. After 24 hours, you can store jam in the refrigerator for up to 4 weeks or in the freezer for up to 1 year!

NOTE: Try the "No Sugar Needed SURE-JELL" fruit pectin if you'd like to make this recipe with less sugar. *If for some reason the jam is runny and doesn't set up properly, you can pour it all back into a mixing bowl, boil another package of pectin, and add it to the jam.

Personal Notes:
Personal Notes:
To be honest, I am not sure this is Aunt Helen's recipe. What I do know is, she always had homemade strawberry jam at her house.

 

 

 

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