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STRAWBERRY JAM

  • Cooks . com
  • Mar 31, 2016
  • 1 min read

STRAWBERRY JAM 1 quart strawberries, washed and hulled 4 cups sugar 2 tbsp. ascorbic acid mixture (like Fruit Fresh)

Place strawberries in a large saucepan (enamel or stainless). Add sugar and ascorbic acid mixture. Cook over low heat and stir until sugar dissolves. Continue cooking for 20 minutes, stirring occasionally. Remove from heat; ladle into a 1 1/2 to 2 pint freezer container or clean 1/2 pint can/freeze jars. Wipe edges with a damp paper towel. Seal, label and freeze.

Makes 1 1/2 pints jam or three 1/2-pint can/freeze jars.

To can instead of freeze, ladle into canning jars and wipe rim. Seal and process in a boiling water bath for 15 minutes.

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