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.,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.,If Im using pectin, is it unnecessary to bring the rolling boil to 220 degrees? Is that just for jams/jellies made without pectin, to get to that heat? Im very new at canning, so gotta ask these dire questions..lol…thanks guys!
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Steps
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1
Done
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Wash Strawberries; Drain. |
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2
Done
|
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. |
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5
Done
|
Bring to a Boil, Stirring Occasionally. |
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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. |
