posted by Becky 07-08-102 8:39 PM
Strawberry Jam
1 qt. strawberries, washed and stemmed
1 tsp. lemon juice
4 c. sugar
Cover with boiling water. Let stand 2 minutes. Drain well.
Add sugar and boil 2 minutes. Remove from fire and let stand until it quits bubbling, then boil 5 minutes. Let cool. Add lemon juice, if you prefer.
Strawberry Jam
8 c. strawberries, crushed
5 c. sugar
2 Tbsp. lemon juice
Mix all ingredients in Dutch oven. Heat to boiling over high heat, stirring frequently. Boil, uncovered, stirring frequently until translucent and jam is thick, about 25 minutes. Quickly skim off foam. Immediately pour jam into hot sterilized jars, leaving 1/4 inch headspace. Wipe rim of jars. Seal.
Makes about 5 half pints jam.
Strawberry Jam
4 c. strawberries
3 c. sugar
1 c. sugar
Slowly boil 4 cups cleaned, chopped strawberries with 3 cups sugar for 2 minutes. Add 1 cup sugar and boil for 5 minutes more. Stir a few minutes (off of flame) and pour into a flat pan. (If the pan you cooked it in has a large surface, you can leave it in that.) Let it remain for 3 days, giving it a good stir whenever you walk past it. Then put in glasses with paraffin on top, or put it all in a large covered jar and keep it handy in your refrigerator.
Speedy Fresh Strawberry Jam
1 envelope (4 servings) strawberry sugar-free gelatin mix
1 pt. strawberries
1 c. water
Wash and hull strawberries and slice or crush them into a saucepan. Add water and gelatin mix, then cook, stirring, over moderate heat until mixture boils. Simmer for 2 minutes.
Allow to cool, then pour into 3 small jars - one for refrigerator and two for freezer. Makes 2 1/2 cups.