Strawberry Jam (Pectin Added) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year. Ingredients:
2 quarts strawberries |
1 (1 3/4 ounce) package dry pectin |
1/4 cup lemon juice |
1 lemon, zest of, finely grated |
7 cups sugar |
Directions:
1. Wash strawberries; drain.
2. Remove Stems.
3. Crush strawberries on layer at a time. (I use a potato masher for this.).
4. Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
5. Bring to a boil, stirring occasionally.
6. Add sugar, stirring until dissolved. Return to a rolling boil.
7. Boil hard 1 minute, stirring constantly.
8. Remove from heat, and skim foam if necessary.
9. Ladle into hot, sterilized jars, leaving 1/4 inch head space.
10. Adjust 2-piece caps. Process 10 minutes in a boiling water canner.
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