- 1 1/3 cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
- 1 1/2 tablespoons Ball® RealFruit™ Classic Pectin
- 1 2/3 cups granulated sugar
- 2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.
- Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
05/19/2018
recipepes.com
Summer Strawberry Jam, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
