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| Berry Jam
2 cups of crushed strawberries or blackberries (abt 1 quart berries)
4 cups of sugar
1 package of powdered pectin
1 cup of water
To prepare fruit. Sort and wash fully ripe berries. Drain. Remove caps and stems; crush berries.
To make jam. Place prepared berries in a large mixing bowl. Add sugar, mix well and let stand for 20 minutes, stirring occasionally.
Dissolve pectin in water and boil 1 minute. Add pectin solution to berry and sugar mixture; stir for 2 minutes.
Pour jam into freezer containers or canning jars, leaving 1/2-inch space at the top. Cover containers and let stand at room temperature for 24 hours or until jam has set. Store in refrigerator or freezer.
If jam is too firm, stir to soften. If it tends to separate, stir to blend. If it is too soft, bring it to a boil. It will thicken on cooling.
This recipe yields 5 or 6 half-pint jars.
Comments: Uncooked jams and jellies must be stored in the refrigerator or freezer. Store no longer than 3 weeks in refrigerator or a year in freezer. Freezer storage is best for maintaining natural color as well as flavor. If kept at room temperature, uncooked jams or jellies will mold or ferment in a short time. Once a container is opened, use within a few days.
Source:
"Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm"
S(Formatted for MC5):
"08-18-2000 by Joe Comiskey - jcomiskey@krypto.net"
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