Strawberry Jam

(from Lucianolinda’s recipe box)

Source: Home Cookin' book

Categories: conserves, jams, jelly, preserves

Ingredients

  • 2 pints fresh strawberries
  • 7 cups sugar
  • 1/2 of a 6 0z. bottle liquid pectin

Directions

  1. Wash berries. Slice in half lengthwise, or quarter large berries; measure 4 cups.
  2. In 8- to 10-quart kettle or Dutch oven combine berries and 1 cup of the sugar; let stand 15 minutes. Add remaining sugar.
  3. Bring to a full rolling boil. Boil hard, uncovered, for 1 minute, stirring constantly. Remove from heat.
  4. Stir in liquid fruit pectin. Skim off foam. Pour at once into hot, sterilized half-pints jars; seal.

  5. makes 7 half-pints.

  6. Variation: Freezer Strawberry Jam.

  7. Thaw two 10-ounce packages frozen strawberries; mash or put through food mill. Mix in 3 1/2 cups sugar. Let stand 20 minutes, stirring occasionally. When sugar has dissolved, add 1/2 of a 6- oz. bottle liquid fruit pectin; stir 3 minutes.
  8. Pour into hot sterilized jars or clean freezer containers; cover and let stand till set, about 24 hours. Seal and store up to 6 weeks in refrigerator or up to 1 year in freezer.

  9. makes 4 half-pints.

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