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STRAWBERRY JAM



This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.

PREP TIME: 20 min
COOK TIME: 20 min
READY IN: 40 min
YIELD: 5 cups

INGREDIENTS:

2 pounds - fresh strawberries
(hulled)
4 cups - white sugar
1/4 cup - lemon juice

DIRECTIONS:

1. In a wide bowl, crush strawberries in batches until
   you have 4 cups of mashed berry.

2. In a heavy bottomed saucepan, mix together the
   strawberries, sugar, and lemon juice.

3. Stir over low heat until the sugar is dissolved.

4. Increase heat to high, and bring the mixture to
   a full rolling boil.

5. Continue Boiling, and stirring often, until the mixture
   reaches 220 degrees.

6. After mixing and boiling. Transfer jam to hot sterile
    jars, leaving 1/4 to 1/2 inch headspace, and seal.

7. Process each jar in a water bath.

NOTE:  If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

TESTING JAM FOR CANNING: Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!


Strawberry Jam
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