Thursday, June 21, 2012
homemade strawberry jam
My friend Gillian and her darling girls picked strawberries with us last weekend. It was a beautiful sunny day and we picked as many as we could before we headed home to turn our strawberries into jam. What a great way to make summer last an entire year!! Summer in a jar.
strawberry jam (MCP, the makers of Sure Jell)
5 1/2 cups crushed strawberries
1/4 cup fresh lemon juice
8 1/2 cups sugar
1/2 teaspoon butter
1 (2 ounce) box fruit pectin
Measure exact amount of strawberries and pour into a 6- or 8-quart saucepot. Stir in lemon juice.
Measure exact amount of sugar and pour into a separate bowl.
Stir in 1 box of pectin into fruit in saucepot. Add 1/2 teaspoon butter to reduce foaming, if desired.
Bring mixture to a full rolling boil on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil for exactly 4 minutes. Remove from heat and skim off any foam.
Ladle into prepared jars and close with lids.
Process jams 10 minutes.
Let stand at room temperature for 24 hours. Store unopened jams in a cool, dark, dry place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.