Thursday, July 5, 2012

Strawberry-Lemon Jam

(The instructions don't say to, but I ran the lemon peels through the blender after simmering them because I didn't want chunks.)   You can cut lemon in half if you don't want it as tart.

4 cups crushed or pureed strawberries
2 lemons, juice from both, & thin peels from both
6 cups sugar
1 box pectin

Thinly peel lemon.   Just cover in water & simmer 5 min.   Drain & discard liquid.
Add lemon peel & juice to strawberries.   Gradually stir in pectin in large saucepot.   Add up to 1/2 tsp butter to reduce foaming if desired.   Bring mixture to full rolling boil that cannot be stirred down, over high heat, stirring constantly.   Add full measure of sugar, stirring to dissolve.   Return to full rolling boil.   Boil hard 1 min, stirring constantly.   Remove from heat & skim foam if necessary.   Process in canner.

Number Of Servings:7 (8 oz) half pints

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