Canning Strawberry Jam
Ingredients
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5 cups
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crushed strawberries
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7 cups
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sugar
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1/2 teaspoon
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margarine
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1 package
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pectin (1-3/4 ounce)
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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
Equipment List