Cooked Strawberry Jam - Certo Liquid Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
STRAWBERRY
3 3/4 cup: Crushed fruit, 2 qt
1/4 cup: Lemon juice,
7 cup: Sugar,
1 package: Certo liquid *,
YIELD 7 1/2 CUPS
Directions:
* NOTE pk means 1 pouch containing 85 ml. ** Afood processor may be
used.
1. Wash jars and lids in hot soapy water, rinse and sterilize jars
and lids by (1) boiling in water for 15 minutes (leave in water til
needed.) Lids may be sterilized by placing in boiling water and
boiling 5 minutes(leave in warm water til needed.) Utensils should
also be sterilized.
2. Stem and crush well, one layer at a time, fully ripe berries.
Seive half of pulp to remove seeds if desired.
3. Using a liquid measuring cup, measure the exact amount of prepared
fruit required and add to a large 4 to 8 qt pan. The pan should be no
more than half full to allow mixture to reach a full rolling boil.
Add lemon juice if required. 1/8 tsp butter may be added to reduce
foaming.
4. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar
specified and mix well.
5. Place pan over high heat; bring to a full rolling boil and boil
hard for 1 minute, stirring constantly. Remove from heat.
6. At once stir in Certo liquid.
7. Skim off foam with a metal spoon. Stir and skim for 5 minutes.
8. Pour quickly into prepared jars leaving 1/4 inch head room.
9. Seal jam at once with 2 piece metal lids or paraffin wax.
NOTE: Recipes using fruits with seeds 1/2 the fruit may be put
through a seive, if desired.
Typed at you by The MoM!
Source from luhu.jp
used.
1. Wash jars and lids in hot soapy water, rinse and sterilize jars
and lids by (1) boiling in water for 15 minutes (leave in water til
needed.) Lids may be sterilized by placing in boiling water and
boiling 5 minutes(leave in warm water til needed.) Utensils should
also be sterilized.
2. Stem and crush well, one layer at a time, fully ripe berries.
Seive half of pulp to remove seeds if desired.
3. Using a liquid measuring cup, measure the exact amount of prepared
fruit required and add to a large 4 to 8 qt pan. The pan should be no
more than half full to allow mixture to reach a full rolling boil.
Add lemon juice if required. 1/8 tsp butter may be added to reduce
foaming.
4. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar
specified and mix well.
5. Place pan over high heat; bring to a full rolling boil and boil
hard for 1 minute, stirring constantly. Remove from heat.
6. At once stir in Certo liquid.
7. Skim off foam with a metal spoon. Stir and skim for 5 minutes.
8. Pour quickly into prepared jars leaving 1/4 inch head room.
9. Seal jam at once with 2 piece metal lids or paraffin wax.
NOTE: Recipes using fruits with seeds 1/2 the fruit may be put
through a seive, if desired.
Typed at you by The MoM!
Source from luhu.jp
Tags
Preserves