Strawberry jam without pectin

Yield: 6 servings

Measure Ingredient
6 cups Strawberries; mashed
5 cups Granulated sugar
2 tablespoons BOTTLED lemon juice -NOT FRESH---

Wash 6 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

In a 6 to 8 quart saucepan, combine strawberries and sugar. Bring to a boil and cook (STIRRING CONSTANTLY) to jellying point, determined either by the sheet test (dip spoon into jam, it's ready when jam slides from spoon in one sheet) or when a jelly or candy thermometer reaches 220 degrees F at sealevel, 218 degrees F at 1,000 feet abore sea level (for every additional 1,000 feet above sea level, drop the temperature 2 degrees F). Add lemon juice a few minutes before cooking is complete.

Immediately ladle hot jam into 1 hot jar at a time, leaving ¼-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,001 to 6,ooo feet; 20 minutes above 6,000 feet).

Source: Kerr Kitchen Cookbook Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 06-14-95

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