Strawberry Jam

Liz Osborne


This recipe is tested and approved by my Virginia born and raised 83 year old Father! If it's good enough for him, then it's good enough for anyone!! Enjoy!!!

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6 one pint jars


45 Min


10 Min


8 c
strawberries (washed, cored, and sliced)
1 1/2 box
sure jell pectin
3 Tbsp
lemon (fresh squeezed)
5 c
splenda-sugar baking mix (comes this way in a bag)
1 Tbsp

Directions Step-By-Step

Wash strawberries. Take green tops off and core. Slice and place in a large bowl. Measure 8 cups of strawberries and place in a large pan on stove. Pour 3 tablespoons of lemon juice on strawberries.
Turn heat on medium. With a spatula begin to "chop" strawberries while the heat starts to break them down. Continue to do this for a couple of minutes.

NOTE: Prior to putting the strawberries in the pan, you could put them on a cookie sheet and mash them with a potato masher. However, I think this makes them too mushy but it's your preference.
Add Sure Jell pectin to the pan, stir and cook for a minute or so. Make sure you add the pectin dry - do not make the recipe on the box.

Then add sugar and butter. Turn heat to medium high and stir til it begins to have a rolling boil.

NOTE: The butter is added to reduce the froth that is made when cooking the strawberries.
Cook at the rolling boil level for 2 minutes and then turn off heat. Skim off any of the strawberry froth and let cool for 10 minutes or so.

Spoon jam into sterilized jars. No need to buy special canning jars. I save pickle jars, spaghetti jars, any kind of jar.

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