Summer Strawberry Jam recipe
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Ingredients
- 1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher) 1 ½ tablespoons Ball® RealFruit™ Classic Pectin 1 ⅔ cups granulated sugar 2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands
Nutrition Info
- 43.4 caloriescarbohydrate: 11.2 gcholesterol: : -fat: : -fiber: 0.2 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 0.1 mgsugar: 10.9 gtransFat: : -unsaturatedFat: : -
Directions Summer Strawberry Jam
Directions
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Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.
Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.