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Strawberry Jam

Guest Author - Sandy Moyer

Strawberry Jam

  • 4 pints strawberries (5 cups crushed)
  • 1/2 tsp. margarine
  • 1 package pectin (1-3/4 oz.)
  • 7 cups sugar

Preparation -
Wash the strawberries and remove the hulls. Chop and crush the berries in a food processor or by hand. In a large pot, measure 5 cups of crushed strawberries. Stir in the margarine and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir the sugar into the strawberry mixture. Bring to a full, rolling boil again. Boil 1 minute, stirring constantly. Remove from heat; skim off the foam. Ladle the jam into clean jars to 1/4" from the top. Wipe the rims. Cover the jars with the caps, then screw on the bands. Place the jars in a canner with just enough water to cover jars. Process in a hot water bath for 10 minutes. Makes 4-1/2 pints. (If you need more information boiling water bath canning, see Successful Home Canning.)


21.5-qt. Covered CannerCovered Canner
This 21½-quart enameled steel pot with lid and wire rack is the traditional favorite for making jams, jellies, and preserves. It has a jar capacity of 7 quarts, 7 pints, or 7 half pints jars. Without its rack, this old-fashioned, porcelain-on-steel pot becomes a perfect kettle for cooking large quantities. It's 14" in diameter and 12½" high with the lid on. It's available for purchase online at Cooking.com.






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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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