Ingredients
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2
-
1
-
1/4
-
1
-
7
-
-
-
-
-
-
-
-
-
-
Directions
Strawberry Jam (Pectin Added),This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It’s really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year.,Tried this recipe today with fresh strawberries from our co-op. Followed directions exactly but the jam seems to be too runny. I even did the cold plate in the freezer test, it worked so I thought it was ready. In the pot it did look very runny but I thought with the canning process it would firm up. Taste good, but not solidified for jam.,used 8 cups pured Fresh strawberries, 6 1/2 cups sugar and 1/2 cup lemon juice..plus a box of pectin..absolutely delicious! The lemon juice cuts the sweetness a bit…8 of the 9 jars set perfectly in a water bath of 10 minutes…the 9th jar is in the fridge , awaiting our spoons to dig in… This is my second time making jam, and what confuses me is before placing hats in water bath, make sure the lids are not tight…but one jar , water leaked into it. Ugh..so, getting the jar lids at the right tightness is pretty important. At least to a Newby;) this recipe is in my holy Grail of recipe book now.
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Steps
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1
Done
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Wash Strawberries; Drain. |
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2
Done
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Remove Stems. |
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3
Done
|
Crush Strawberries on Layer at a Time. (use a Potato Masher For This.). |
|
4
Done
|
Combine Strawberries, Powdered Pectin, Lemon Juice, and Lemon Zest in a Large Saucepot. |
|
5
Done
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Bring to a Boil, Stirring Occasionally. |
|
6
Done
|
Add Sugar, Stirring Until Dissolved. Return to a Rolling Boil. |
|
7
Done
|
Boil Hard 1 Minute, Stirring Constantly. |
|
8
Done
|
Remove from Heat, and Skim Foam If Necessary. |
|
9
Done
|
Ladle Into Hot, Sterilized Jars, Leaving 1/4 Inch Head Space. |
|
10
Done
|
Adjust 2-Piece Caps. Process 10 Minutes in a Boiling Water Canner. |
