Homemade strawberry jam
Number of Servings: 160 | Yield: 10 half-pints
Prep: 40 min | Cook: 5 min
3 quarts fresh strawberries, hulled
1 1 3/4-ounce package regular powdered fruit pectin
1/2 teaspoon butter
7 cups sugar
1. Place 1 cup of berries in an 8-quart heavy pot. Crush berries. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin and butter. Heat on high, stirring constantly, until mixture comes to a full rolling boil. Add sugar all at once. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
2. Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; cool on racks.
*Jam may need to stand for 1 to 2 weeks after canning to become fully set.
Nutrition Facts: 38 cal., 10 g carb., 9 g sugar
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