Jelly Honey: Jellies And Jams Recipes

Jellies And Jams Recipes

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

To test for jelling Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned. Stir juice, water and pectin in saucepan until pectin is dissolved. Heat to rolling boil over high heat, about 2 minutes. Add sugar. Heat to rolling..Measure juice into large 6 or 8 quart pot. Measure sugar into a bowl. Add the Sure-Jell pectin to the juice, stirring in well. Bring mixture.tir juice, water and ... from heat. Immediately pour jelly into hot sterilized jars, ... measure 2 cups; substitute for the 2 cups water.