Cooked Strawberry Jam Recipe

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Cooked Strawberry Jam Ingredients

3 qt strawberries
1/4 cup lemon juice
2 oz powdered pectin
8 1/2 cup sugar
1/4 tsp butter

A Recipe for
Cooked Strawberry Jam

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Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This is a recipe for Cooked Strawberry Jam from the recipe cookbook of Recipes-to-go (Fruit)

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.
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Cooked Strawberry Jam

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Cooked Strawberry Jam Directions

1. Wash, hull and halve berries. Crush one layer at a time and
measure 5 3/4 cup into a 6-quart kettle. Stir in lemon juice. Add pkg
of pectin and stir thoroughly to dissolve. This will take several
minutes. Stir down sides of pan and crush any remaining lumps of
pectin.

2. Place pan on high heat. Bring to a boil, stirring constantly to
prevent scorching.

3. Add sugar gradually, then butter, mixing well. Continue stirring
and bring to a full rolling boil (a boil that cannot be stirred
down). Boil hard exactly 4 minutes, stirring constantly to prevent
scorching.

4. Remove jam from heat. Skim foam from top.

5. Pour into hot, sterilized jars, wipe top and threads of jar.
Apply hot lid and screw band. Twist screw band down tight. Process
in boiling water bath 5 minutes. Start counting time when water comes
to a boil.

Serves: 6

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Cooked Strawberry Jam Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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