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Crushed Strawberry Jam




Source of Recipe


Clearly Delicious






List of Ingredients



• 4 quarts strawberries
  
• 6 Tb lemon juice
  
• 7 1/2 cups sugar, warmed
  






Instructions



1. Hull the strawberries and check their weight. You should have 4 lb of hulled fruit. Halve the strawberries and put them in a nonmetallic bowl. Lightly crush them with a potato masher.
   
2. Put the crushed strawberries and lemon juice into a preserving pan and bring to a boil. Lower the heat and simmer for 5-10 minutes or until the strawberries are soft.
   
3. Add the warmed sugar to the strawberry mixture, and stir over low heat, until the sugar has completely dissolved.
   
4. Incrase the heat and boil the mixture rapidly, without stirring, for 15 minutes or until it reaches setting point. Remove the pan from the heat to test. The candy thermometer should read 220 F. If you do not have a candy thermometer, test for setting with the cold plate test.
   
5. With the pan off the heat, lightly skim off any froth from the surface of the jam, using a long-handled metal spoon. Cool the jam slightly.
   
6. Pour the jam into warmed sterilized jars, to within 1/8 inch of the tops. Seal the jars and label.
   






Final Comments


Makes about 7 cups