Copyright © 2014 The FOURnet Information Network. All rights reserved.

STRAWBERRY JAM 
4 c. sugar
2 c. crushed ripe strawberries (about 2 pts.)
3/4 c. water
1 box powdered fruit pectin

Add sugar to crushed strawberries in a large bowl; mix well and set aside. Combine the water and pectin in a small saucepan; blend well. Bring to boiling and boil 1 minute, stirring constantly. Stir into sweetened strawberries. Continue stirring about 3 minutes. (There will be some sugar crystals remaining.)

Quickly ladle jam into jars and cover with tight-fitting lids. Let stand until "set". If used within 2-3 weeks store in refrigerator; if kept longer store in freezer. Five (1/2 pint) jars of jam.

STRAWBERRY-MINT JAM:

Follow recipe for Strawberry Jam. Add 1-2 drops mint extract to each jar before filling. Stir quickly to blend. Cover immediately.

STRAWBERRY-CARDAMOM JAM:

Follow recipe for Strawberry Jam. Mix 2 teaspoons ground cardamom with the sugar and add to strawberries; blend well.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s