Strawberry Jam – No Pectin, No Sure Jell

Strawberry Season has begun!

Preserving the Good Life

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This recipe yields 12 jelly jars (8 oz)

  • 1 Gallon fresh berries – caped, washed and chopped
  • 8 cups of sugar – divided
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Real Butter
  • 12 sterile jars, rings and lids

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Place the jars in the oven, heat to 200°.  Cap, wash and chop berries.  Measure berries.  An average gallon yields 8 cups of chopped berries; this is important.  For every cup of berries, you will need one cup of sugar.  Add berries and 1/2 of the sugar to a stock pot and bring to a boil over medium heat, stirring constantly.  Increase temperature to high.  Once it’s at a rolling boil, boil for 5 minutes, occasionally stirring.  Add remaining sugar, lemon juice and butter.   Bring to a rolling boil and boil for 10 minutes, stir occasionally.  Be sure to stir it enough that it doesn’t stick.  Skim off any excess pink foam.  Boil…

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