Norma's Easy Strawberry Jam
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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- quarts of fresh strawberries; stemmed and washed
- ingredients for one batch:
- 4 1/2 c
- crushed strawberries
- 7 c
- 1/4 c
- fruit fresh
- pouch of certo
- 1/2 Tbsp
1Bring 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.
4Add 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.
6Remove from stove onto a counter covered with a dish cloth.
7Place eight sterlized 1/2 pint jars on counter along with lid's and rings.
9Place lid and ring on jar and screw on tightly.
10Quickly fill remain jars as directed above.
11When 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.
12Cover; bring water to gentle boil and process for 10 minutes.
13Remove jars with a jar gripper and place on a towel to cool completely.
14After jars are cool, check seals by pressing middle of lid with finger. (if lid springs back, lid is not sealed and refrigeration is necessary.)
15Let stand at room temperature for 24 hours and then store umopeded in a cool dry, dark place up to one year.
16Refrigerate opened jams and jellies up to 3 weeks.