Step 1:
Wash two pints of ripe strawberries. No, don't hold them under running water. That drives that drives the sand right into them. Dunk the strawberries quickly in a bowl of cold water. Lift out and drain in a strainer. Then hull the strawberries.
Step 2:
Measure one quart of hulled strawberries, one quart of granulated sugar and two tablespoons of strained lemon juice. Put strawberries and 2 cups of sugar into a large saucepan. Jam cooks more evenly this way.
Step 3:
Heat strawberries and sugar to boiling, stirring constantly. Boil two minutes, stirring. Add remaining sugar, again heat to boiling and boil stirring three minutes. Stir in lemon juice. Pour into shallow bowl and stir occasionally.
Step 4:
Let stand overnight. Spoon jam into hot sterilized jars and seal at once. Makes two pints of thick jam, but not too stiff. Label jars and store in a cool dry place. Make additional batches rather than double the recipe.
For additional information on canning Jam and Jelly go to the National Center for Home Food Preservation web site at: http://www.uga.edu/nchfp/how/can7_jam_jelly.html
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Originator: Rosella Essen |
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