58
STRAWBERRY JAM
Servings: 4 pints
Headspace: 1/4 inch
Time: 10 minutes / high pressure setting
Ingredients
5 cups crushed strawberries
7 cups sugar
1/2 teaspoon margarine
1 package pectin (1 3/4 oz.)
Directions
Wash, strawberries and remove stems. Chop & crush in food processor or by hand. In a large
pot, measure 5 cups of crushed strawberries. Add margarine and pectin and stir. Bring to a full
rolling boil over high heat, stirring constantly. Add sugar to strawberry mixture. Bring to a full,
rolling boil again, then boil 1 minute, stirring constantly. Remove from heat; skim off foam.
Ladle into clean jars leaving 1/4 inch of headspace. Cap and seal. Place in canner 2 to 3 inches
of hot water.
Process for 10 minutes/ high pressure setting.
Pressure Canning Recipes: FRUITS & DESERTS
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