Strawberry Jam II

1. 1

   In an 8-quart pot, combine the berries, lemon juice, and sugar; cover and let stand for 2 hours.

2. 2

   Remove cover; place pot over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.

3. 3

   Stir in the butter; increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.

4. 4

   Stir in the liquid pectin; return mixture to a full boil, stirring constantly.

5. 5

   Boil, stirring constantly, for 1 minute.

6. 6

   Remove pan from heat; skim off any foam.

7. 7

   To prevent the jam from separating in the jars, let jam cool 5 minutes before filling the jars.

8. 8

   Gently stir jam every minute or so to distribute fruit.

9. 9

   Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace.

10. 10

    Wipe the jar rims and threads with a clean, damp cloth.

11. 11

    Cover with hot lids and apply screw rings.

12. 12

    Process half-pint jars in a 200F water bath for 10 minutes, pint jars for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.