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Cooked Strawberry Jam *

Source of Recipe


The Seattle Times



List of Ingredients



• 2 quarts strawberries
  
• ¼ cup lemon juice
  
• 1 (2-ounce) package powdered pectin
  
• 7 cups sugar
  
• ¼ tsp butter
  






Instructions



1. Sterilize jars, lids and metal bands 10 minutes. Prepare a water-bath canner.
   
   
2. Wash, hull and halve berries. Crush one layer at a time and measure 5 cups into a 6-quart kettle. Stir in lemon juice. Add pectin and stir thoroughly to dissolve. This will take several minutes. Scrape down sides of pan and crush any remaining lumps of pectin.
   
   
3. Place pan on high heat. Bring to a boil, stirring constantly to prevent scorching. Add sugar and butter, mixing well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard exactly 1 minute, stirring constantly to prevent scorching. Remove pan from heat. Skim foam from top.
   
   
4. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rim and threads of each jar with a clean, damp cloth. Place a hot lid on each jar and screw band down firmly.
   
   
5. As each jar is filled and capped, place in boiling-water bath with the water 1 to 2 inches over the jars. When canner is full, put cover on pot, bring back to a steady boil and process 5 minutes. (Start counting time when water comes to a boil.)
   
   Remove jars with a lifter and set on a rack or towel 12 to 24 hours. Do not re-tighten bands. Store in a cool, dark place.
   
   Makes 10 cups.