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Canning Strawberry Jam

Canning Strawberry Jam

Ingredients

5 cups crushed strawberries
7 cups sugar
1/2 teaspoon margarine
1 package pectin (1-3/4 ounce)

Cooking Instructions

Servings: 4 pints
Headspace: 1/4 inch
Time: 10 minutes / high pressure setting

Wash strawberries and remove stems. Chop and crush in food processor or by hand. In a large pot, measure 5 cups of crushed strawberries. Add margarine and pectin and stir. Bring to a full rolling boil over high heat, stirring constantly. Add sugar to strawberry mixture. Bring to a full, rolling boil again, then boil 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle into clean jars to 1/4 inch from top. Cap and seal. Place in canner with just enough water to cover jars.

Process for 10 minutes / high pressure setting.

Recipe is from Fagor's home canning cookbook

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Chopping Knives
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