I've never made jam before. I found this recipe on RecipeZaar and I modified it to try to just make 1 pint since I don't have any way to properly can anything. Hopefully this will be ok in the freezer :)
Strawberry Jam
1 1/2 cups crushed strawberries
2 tsp lemon juice
1/3 (1.75 oz) box dry pectin (this turned out to be a little over 5 tsp)
1/4 tsp margarine
2-1/3 cups sugar
Crush berries.
Add fruit to large pot with lemon juice pectin and margarine. Stir well and place over high heat, bring to hard boil.
Add sugar all at once and bring to hard boil, one that can't be stirred down. Boil hard 1 minute. Remove from heat, stirring for 5 minutes to prevent floating fruit. Quickly ladle into hot jars, leaving 1/4 inch headspace.
*Note: Somehow this made 1 and a half pints. I dunno.... I suck at conversions. I think I added more strawberries than it called for. It turned out SPECTACULAR though!!
~ adapted from recipe at RecipeZaar
3 comments:
Back in USSR, when we had almost no ingrediens to work with, we went out to a forest and collected lots and lots of blueberries. Mom then crushed and ground tem up with sugar, and boiled them too. They lasted us all winter. Makes me think this recipe may be ok even without pectin or margarine.
thanks for stopping by rassah!
yea the recipes and tricks from "the old country" are the best ones. my mom used to do with with any fruit that was in season. whatever wasnt made into a jam was made into a compote that would be eaten cold or hot depending on the season. my dad was in the military in romania and he get into the habi of curing his own meat for the winter. that was some of the best stuff ive ever had.
anywho.... the margarine in this recipe apparently is supposed to cut down the foaming. i think it worked since each time it checked it when it was boiling, there was not foam or violent bubbles.
Nice work! I am about to make my own jelly too!
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