Because Julie asked for my strawberry jam recipe, I will be posting twice today. It’s not that I have anything great to say, it’s just that my fingers need exercise, so I typed.
That means if I bore you to tears, you must blame Julie.
Sorry Julie…really. 😉
5 cups crushed strawberries
+ 7 cups of sugar
+ 1 package of Sure Jell
+ 1tsp. butter
I hope no-one is diabetic, because this jam will kill you. I’ve never used so much sugar in a recipe in all my life. This recipe is included in the package of Sure Jell, so follow those directions.
You basically dissolve the Sure Jell in water and then add the strawberries and sugar and bring it to a boil. Cook until all the sugar is dissolved and then add the butter and rapid boil for one minute longer. The recipe does not call for butter, but my neighbor says it cuts down on the amount of foam the berries make. Since I’ve never made jam before, I just trusted her on this one.
It made ten, eight ounce jars. I also followed the directions in the package for sterilizing and sealing the jars. This included boiling empty jars before filling and then boiling filled jars with the lids on for ten minutes. As the jars cool, the lids push in and finish sealing with a pop.
If I can make this, anyone can. Have fun!