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liquid glass measuring cup to measure fruit.
Strawberry Jam, Plus
2 cups prepared fruit (about 1 qt. fully ripe strawberries)
4 cups (1-3/4 lb.) sugar*
3/4 cup water
1 box SureJell fruit pectin
* Or use 3 cups (1-14 lb.) sugar and 1 cup honey.
* First prepare the fruit. Stem and thoroughly crush one layer at a time. About 1 quart strawberries. Measure 2 cups into large bowl or pan.
* Then make the jam. Thoroughly mix sugar into fruit; let stand 10 minutes. Mix water and fruit pectin in small saucepan. Bring to a full boil and boil 1 minute. Stirring Constantly. Stir into fruit. Continue stirring 3 minutes. (A few sugar crystals will remain.)
Ladle quickly into scalded containers. filling to within 1/2 inch of tops. Cover at once with tight lids. Let stand at room temperature 24 hours: then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks.
Makes about 4-3/4 cups or about 6 (8 fl. oz.) containers.
Spiced Strawberry Jam: Add 1/4 teaspoon each cinnamon, allspice and cloves and 2 tablespoons lemon juice to berries before adding sugar.
Nutty Strawberry Jam: Add 1/2 cup slivered almonds, chopped pecans or pine nuts (toasted if desired) to berries.
Strawberry-Wine Jam: Add 1/4
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