STRAWBERRY KIWI JUICE RECIPE RECIPES

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STRAWBERRY JAM (PECTIN ADDED) RECIPE - FOOD.COM



Strawberry Jam (Pectin Added) Recipe - Food.com image

This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 1/2 pints

Number Of Ingredients 5

2 quarts strawberries
1 (1 3/4 ounce) package dry pectin
1/4 cup lemon juice
1 lemon, zest of, finely grated
7 cups sugar

Steps:

  • Wash strawberries; drain.
  • Remove Stems.
  • Crush strawberries on layer at a time. (I use a potato masher for this.).
  • Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
  • Bring to a boil, stirring occasionally.
  • Add sugar, stirring until dissolved. Return to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat, and skim foam if necessary.
  • Ladle into hot, sterilized jars, leaving 1/4 inch head space.
  • Adjust 2-piece caps. Process 10 minutes in a boiling water canner.

Nutrition Facts : Calories 748.1, FatContent 0.5, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 14.1, CarbohydrateContent 192.9, FiberContent 3.6, SugarContent 182.1, ProteinContent 1.1

STRAWBERRY JAM (PECTIN ADDED) RECIPE - FOOD.COM



Strawberry Jam (Pectin Added) Recipe - Food.com image

This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8 1/2 pints

Number Of Ingredients 5

2 quarts strawberries
1 (1 3/4 ounce) package dry pectin
1/4 cup lemon juice
1 lemon, zest of, finely grated
7 cups sugar

Steps:

  • Wash strawberries; drain.
  • Remove Stems.
  • Crush strawberries on layer at a time. (I use a potato masher for this.).
  • Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
  • Bring to a boil, stirring occasionally.
  • Add sugar, stirring until dissolved. Return to a rolling boil.
  • Boil hard 1 minute, stirring constantly.
  • Remove from heat, and skim foam if necessary.
  • Ladle into hot, sterilized jars, leaving 1/4 inch head space.
  • Adjust 2-piece caps. Process 10 minutes in a boiling water canner.

Nutrition Facts : Calories 748.1, FatContent 0.5, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 14.1, CarbohydrateContent 192.9, FiberContent 3.6, SugarContent 182.1, ProteinContent 1.1

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See details


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