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Strawberry Jam


2 quarts strawberries
1 pkg powdered pectin
1/4 c. lemon juice
7 c. sugar

Wash and crush the strawberries. Combine strawberries, pectin and lemon juice in large saucepot. Bring to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil and boil hard, 1 minute, stirring constantly. Remove from heat and skim foam, if necessary. Ladle jam into hot jars leaving 1/4 inch headspace. Adjust 2 piece caps and process 10 minutes (20 minutes in Utah) in a boiling water canner. Yields about 8 half pints.

Never canned before? It's really not as scary as it sounds. If you have any questions, let me know, I'm happy to help! :)

Comments

Sakura said…
I've only canned once in my life. I'm curious, why does the time have to be longer in Utah? I'm thinking about canning this summer/fall after I see what I've grown, so I'm just relearning what to do.
Cher said…
I just ordered 12 pounds of Strawberries from Bountiful Baskets this week ($8). I usally make freezer Jam but I Dont think my freezer will hold that much so I may have to try canning this weekend.
Kori said…
The time has to be increased in Utah just because of the elevation. Good luck in your canning endeavors! I'm sure as the summer and fall come, I'll have more canning recipes on here.
Sakura said…
Please do, the only recipe I have is for an awesome salsa. So I'm looking for lots of other fruit/veggie and prepared sauce recipes!
Dan and Nicole said…
If I wanted to use splenda in place of the sugar do you know how many cups I would need of splenda?
Kori said…
I have never actually used Splenda before, but in answer to your question, I googled it :). I found a strawberry jam recipe on this website http://splenda.tastebook.com/search?offset=3&query=strawberry+jam&recipe_view=true. I haven't tried it, but the only difference is the water and splenda. You may want to check it out. Let me know how it works out for you.
Dan and Nicole said…
Thanks...my friend and I are going to try it tomorrow. I'll let you know how it works.

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