Prize-Winning Strawberry Jam
This recipe has won prizes for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair. 1983 First Prize
Ingredients
2 quarts slightly crushed strawberries
6 cups sugar
2 tablespoons lemon juice
Instructions
Mix berries and sugar and cook rapidly for about 20 minutes, stirring occasionally. Add lemon juice and cook about 10 minutes longer, or until thick. Pour into sterilized jars to within ¼ inch of the top. Put on jar lids and screw the metal bands tight. Process in a boiling-water bath for 10 minutes.
Yield:
Makes 3 or 4 pints.
Credit:
Mrs. Katie Gilbert, Germanton, North Carolina
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Reader Comments
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Can I use this same recipie
Can I use this same recipe for different fruits? I am assuming you would have to do something different for the raspberry and blackberries.
Many thanks!
Jill
Thank you.
Keep in mind that fruits vary
Keep in mind that fruits vary in sweetness. Six cups of sugar may be too much in some cases and not enough in others, and vice versa for lemon juice. Fruits like blackberries would need to be put through a food mill.
How long can it still safe to
How long can it still safe to consume after i open the jar?
safe strawberries
Oh, my, Hardi, we hope you have not yet discarded your strawberry jam. Sorry it has taken so long to respond.
Short answer: if refrigerated, your jam should last for several weeks or more. If you have any doubts, take a tiny taste…although you should not have problems: the fruit is cooked so it really may last quite a while.
Shelf Life
By processing this in the boiling water will it be safe to store at room temperature? If so for how long?
Store the jam in a cool, dark
Store the jam in a cool, dark, dry place, between 50-70°F. Stored properly, it should be good for up to 1 year.
Help. My jam did not set
Help. My jam did not set good. A bit runny. Can I recook or should I pitch and start over.
Thanks
You can try to reboil the
You can try to reboil the jam. Just boil it until a quick test (put a few drops of the jam on a plate to cool to see if it thickens) comes out OK.
Don't throw out your jam if
Don't throw out your jam if it doesn't set well.
It can be used over or in ice cream, over cakes etc.
Is the boiling water
Is the boiling water processing bath really necessary after canning? Why?
In a boiling-water bath, jars
In a boiling-water bath, jars of food (in this case, jam) are completely covered with boiling water and heated for a specific amount of time. This method is used to safely can tomatoes, fruit, jams, jellies, and pickles with high acid content.
I am looking forward to
I am looking forward to trying this recipe.
Can this recipe be doubled
Can this recipe be doubled and still be as good?
You are not supposed to
You are not supposed to double the recipes.
this recipe does not say add
this recipe does not say add pectin, I always do, is this correct?
Adding pectin will shorten
Adding pectin will shorten the cooking time, but is not necessary.
Is there any diabete recipes
Is there any diabete recipes to choose from?
I make no sugar added
I make no sugar added strawberry preserves in small batches ( for myself) 3 1/2 c. mashed strawberries, 1 cup Truvia sweetener, 1 box SURE JELL ( in the pink box) - no sugar added Fruit Pectin. 1/2 tbspn. butter. Cook over high heat, 22 mns, stirring constantly. ladel into recently boiled jars, lids fingertip snug on top, place jars in boiling water bath for 10 mns.
I have never made jam in my
I have never made jam in my life or even known someone who made it. I decided to try this sugar free stuff last night. I added the stuff and cooked it on high as instructed but 20 mind in I had cooked it down to 1/2 a 10oz jar. So I just added water to the mixture and filled two 10oz. Jars. I used coconut oil in place of butter, and 50% sugar. It was good :)
what does the butter do for
what does the butter do for the no-sugar jam? thanks:)
The butter helps control the
The butter helps control the foam that develops and controls the level of boil.
these where wonderful
these where wonderful !!!!!!!!!!!!!!!! and so easy.