Norma's Easy Strawberry Jam

Norma DeRemer

By
@PApride

SUMMER IS HERE!!!!
I know there are a lot of jam recipes here on JAP, but had to give you my version. Since my accident in 2010 I have learned to make things a little easier to make. I tried serveral jam's made this way and they turn out GREAT! Friends and family can't tell the diference and that is truly a crowd pleaser for me. I got 32 half pint jelly jars from six quarts of strawberries. How's that for your pantry? Next jam making will be peach and pear made the same way. Please check the directions inside box of Certo for measurements. Hope you try it. Enjoy


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Comments:

Method:

Canning/Preserving

Ingredients

6
quarts of fresh strawberries; stemmed and washed
ingredients for one batch:
4 1/2 c
crushed strawberries
7 c
sugar
1/4 c
fruit fresh
1
pouch of certo
1/2 Tbsp
butter

Directions Step-By-Step

1
Bring boiling-water canner, half-full with water to simmer.
Wash jars and screw tops in your dish washer on sani-wash setting.
If you don't have a dish washer; wash jars and screw bands in hot soapy water and rinse with warm water.
Pour boiling water over lids in saucepan off of heat and let stand in hot water unti ready to use. Drain well before using.
2
Place 1 1/2 quarts of strawberries in blender on chop and turn on blender until all are chopped. If need to add a few more to make a full 4 cups. Add fruit fresh and mix well until disolved.
3
Pour blended strawberries into a stock pot or 6 to 8 quart saucepot.
4
Add sugar, turning the heat to med-high and start stirring until sugar is disolved and continue stirring until mixture comes to a full boil. Add 1/2 teaspoon of butter or margarine to reduce foaming.
5
Add one package of certo and stir until mixture comes to a full boil again for one minute.
6
Remove from stove onto a counter covered with a dish cloth.
7
Place eight sterlized 1/2 pint jars on counter along with lid's and rings.
8
Ladle quickly into prepared jar, filling itwithin 1/8 inch of top of jar.
9
Place lid and ring on jar and screw on tightly.
10
Quickly fill remain jars as directed above.
11
When all jars are filled place them on rack inside canner using tongs or a jar gripper. Water must cover jars by 1 to 2 inches.
12
Cover; bring water to gentle boil and process for 10 minutes.
13
Remove jars with a jar gripper and place on a towel to cool completely.
14
After jars are cool, check seals by pressing middle of lid with finger. (if lid springs back, lid is not sealed and refrigeration is necessary.)
15
Let stand at room temperature for 24 hours and then store umopeded in a cool dry, dark place up to one year.
16
Refrigerate opened jams and jellies up to 3 weeks.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy