Strawberry Jam

[UKGuy]

Strawberry Jam

 

( Please read instructions first, before making jam. )

 

6 cups ( already washed & sliced ) strawberries

4 cups granulated sugar

1 (1.75 oz.) box Sure-Jell Premium Fruit Pectin (in the pink box)

 

1. Wash jars and screw bands in hot, soapy water;

rinse with warm water.

Pour boiling water over flat lids in saucepan off the heat.

Let stand in hot water until ready to use.

 

2. Crush strawberries, ( 1 cup at a time )

using a potato masher for best results.

If using a food processor, pulse to chop.

DO NOT PUREE! Jam should have bits of fruit in it.

 

3. Measure exact amount of prepared fruit,

into a 6 or 8 quart saucepot.

 

4. Measure exact amount of sugar into a seperate bowl.

DO NOT REDUCE SUGAR!

DO NOT USE SUGAR SUBSTITUTE!

 

5. Mix 1/4 cup granulated sugar, (from measured amount)

and 1 box Sure-Jell (in the pink box) for lower sugar recipes,

in a small bowl.

 

6. Stir Sure-Jell/sugar mixture into the fruit.

 

7. Bring mixture to full rolling boil,

(a boil that doesn't stop bubbling when stirred)

on high heat; stirring constantly.

 

8. Stir in remaining sugar quickly.

Return to a full rolling boil,

and boil exactly 1 minute;

stirring constantly. Remove from heat.

Skim off any foam with a metal spoon.

 

9. Ladle quickly into prepared jars,

filling to within 1/8-inch of tops.

Wipe jar rims. Cover with flat lids;

then screw bands tightly.

Place jars on a kitchen towel,

which is setting on kitchen counter.

When all jars have been set on towel,

(on kitchen counter) place another towel over the jars;

(covering completely) to prevent a draft.

 

10. After jars cool, label and store in freezer.

 

Note: This recipe is suppose to make 8 cups,

but I find that it only makes 6 cups (or 6 half-pint jars).

DO NOT DOUBLE RECIPE WHEN PREPARING JAM!

IT MAY CAUSE JAM TO BOIL OVER PAN WHILE COOKING!