Fresh Strawberry Jam Recipe
6 cup strawberries -- sliced
2 boxes pectin
1 3/4 cup honey
2 tablespoon lemon juice
In saucepan, combine strawberries and pectin, mashing or crushing
berries to blend completely. Bring mixture to a boil. Boil hard for
one minute, stirring constantly. Add honey and lemon juice. Return to
a rolling boil for five minutes, stirring constantly. Remove from
heat. Skim off foam. Ladle into hot sterilized jars. Seal. Makes
eight 1/2 pints.
Ginger Peach Jam
4 1/2 cup prepared fruit (about 3 1/4 lbs full; ly ripe peaches)
1/4 cup finely chopped crystallized ginger
6 cup sugar
1 box sure-jell fruit pectin
Peel and pit peaches; finely chop or grind. Measure 4 1/2 cups into
6- to 8-quart saucepot; add ginger.
Measure sugar and set aside. Mix fruit pectin into fruit in saucepot.
Place over high heat and stir until mixture comes to a full boil.
Immediately add all sugar and stir. B ring to a full rolling boil and
boil 1 minute, stirring constantly. Remove from heat and skim off
foam with metal spoon. Ladle quickly into hot jars, filling within
1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece
lids. Screw bands tightly. Invert jars for 5 minutes, then turn
upright. After 1 hour, check seals.*
*Or follow water bath method recommended by USDA.
Makes about 8 (1 cup) jars
Gooseberry Jam
1 lb gooseberries
3/4 lb sugar
Stem gooseberries and wash carefully. Drain. Add sugar. Heat very
slowly in a covered container until juice begins to form. Uncover and
boil until juice sheets from spoon.
Grandma Howard's Tomato Jam
1/2 orange
1/2 lemon
3 cup tomatoes; peeled, chopped about 1 3
1 pkg pectin crystals; 57 g
4 1/2 cup sugar, granulated
Halve and seed orange and lemon. In food processor, finely shop fruit
with rind. Transfer to heavy saucepan; add tomatoes and bring to a
boil. Reduce heat and simmer for 10 minutes or until rind is tender.
Stir in pectin. Return to boil; boil for 1 minute, stirring. Stir in
sugar; bring to a full rolling boil. Boil, stirring, for 1 minute.
Remove from heat and skim off foam. Pour into hot sterilized jars,
leaving 1/4 inch head space. Seal jars; process in boiling water bath
for 10 minutes. Store in cool, dark, dry place. MAKES: ABOUT 5 CUPS
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