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cup dry white vermouth or sherry wine to berries.
Strawberry Romanoff Jam: Add 2 tablespoons orange liqueur to berries.
Strawberry-Ginger Jam: Add 1 tablespoon finely chopped crystallized ginger to berries.
Strawberry-Almond Jam: Add 2 teaspoons almond extract to berries.
Strawberry-Citrus Jam: Add 1 tablespoon grated lemon, lime or orange rind to berries.
Strawberry-Pineapple Jam
2 cups prepared fruit (about 1 qt. fully ripe strawberries)
1/2 cup undrained crushed pineapple
4-1/2 cups (2 lb.) sugar
1/4 cqp lemon juice
1 pouch Certo fruit pectin
* 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. Add pineapple.
* Then make the jam. Thoroughly mix sugar into fruit; let stand 10 minutes. Add lemon juice to fruit pectin in small bowl. 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. n Makes about 5-1/2 cups or about 6 (8 fl. oz.) containers.
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