STRAWBERRY JAM
Fresh Traditional Strawberry Jam
Pick 6 cups of fresh strawberries. Select firm, fully red berries.
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Wash the strawberries in clean and cold water.
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Use a spoon to hull the strawberries. Place the berries in a heavy saucepan and mash them with a potato masher.
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Run the crushed berries through a food mill for a seedless jam.
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Measure 6 cups of sugar and mix it with crushed berries. Bring slowly to a full boil, stirring occasionally until sugar dissolves.
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Once the sugar is dissolved, cook rapidly to the jellying point.
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Add in 2 tablespoons lemon juice. This will provide a little added acid to the mix.
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Skim any excessive foam.
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Let it stand for 5 minutes and stir completely.
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Fill the jam to within Âź-inch of the top of a jar. Wipe any spilled jam off the top and seat the lid and tighten the ring around it.
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Put the jar into the boiling water pot. Keep the jar covered with at least 2 inches of water and keep the water boiling for 10 minutes.
Water-Bath Canning: This method, sometimes referred to as hot water canning, uses a large kettle of boiling water. Filled jars are submerged in the water and heated to an internal temperature of 212 degrees for a specific period of time. Use this method for processing high-acid foods, such as fruit, items made from fruit, pickles, pickled food, and tomatoes.
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Lift the jars out of the water with jar lifter tongs and let it cool without touching or bumping in a draft-free place.
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Once cooled, the jam is ready to store. The jam lasts about 12 months. But eat it in first 6 months for freshness.
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STRAWBERRY JAM Book designer Angela Yoon Illustrator Angela Yoon Typeface Used (Myriad, designed by Robert Slimbach and Carol Twombly for Adobe Systems) Excerpts from How to Make Old-Fashioned Strawberry Jam, from PickYourOwn.org. Š2015 Angela Yoon All rights reserved Printed at SAIC VISCOM PRESS in the USA
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