588 - Strawberry Jam
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.
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588 - Strawberry Jam
(by Shirley McNevich)
2 cups crushed strawberries (about 1 qt. fresh strawberries--use a potato masher)
4 cups white sugar
1 box Sure-Jell fruit pectin
3/4 cup water
(make sure you measure sugar and strawberries EXACTLY--if you use too much or
too little, the jam will not set properly
Wash strawberries and remove strawberry tops. In a bowl, mash the strawberries,
then add white sugar--stir well, then set aside for 10 minutes. In a saucepan add the
pectin and the water--stir over medium heat until boiling. Boil for 1 minute. Removefrom heat and pour pectin mixture into strawberries--stir well until sugar is completely
dissolved and not gritty (about 3 minutes). Pour jam into plastic containers--add lids
after jam is cool. Once you add the lids, let the jam sit at room temperature for 24
hours. Jam will then be ready to use (store in the refrigerator and freeze the extra
containers).
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