Our Recipe Box: Cooked Strawberry Jam

Cooked Strawberry Jam (by CERTO but Altered by Eva)

4 cups crushed strawberries

7 cups sugar

1 table spoon of Lemon Juice

1 Certo Pouch

Directions:

1. Prepare lids and jars by placing in boiling water unitl ready to use.

2. Prepare fruit, crush using a potato masher or if using a food processor, pulse to chop. Do not Puree. Jam should have bits of fruit. (I tend to puree, but that's my personal preference.)

3. Measure exact amount of prepared strawberries, sugar and lemon juice in a 6 - 8 quart saucepot.

4. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

5. Stir in pectin quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

6. Ladle quickly into prepared jars, filling within 1/2 inch of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Turn jars upside down on a towel covered counter/table. After 15 minutes of after next batch is complete turn first jars back right side up. Jars will start sealing and you can hear the popping. If lid springs back, lid is not sealed and refrigeration is necessary.

7. Let stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up 60 1 year. Refrigerate opened jams and jellies up to 3 weeks.