Preparation / Directions:
1. In a medium saucepan, combine strawberries, sugar and lemon juice.
Heat 5 minutes, crushing the berries slightly. Bring to a boil; boll
rapidly, stirring constantly, 3 minutes.
2. In a small bowl, sprinkle unflavored gelatin over cold water. Let
stand 1 minute. Add to strawberry mixture and heat, stirring until gelatin
is completely dissolved, about 3 minutes.
3. Let jam stand 5 minutes, skiing off foam with a spoon. Ladle into
jars. Cover and cool slightly before storing in the refrigerator for
several weeks or in the freezer for longer storage.
If cooked jam does not set 24 hours after processing there are steps that
can be taken to solve the problem. The Department of Agriculture Home and
Garden Bulletin No. 56 states:
Soft jams made with regular pectin can sometimes be improved by recooking
according to the following directions. It is best to recook only 4 to 6
cup of jelly or jam at one time.
To remake with powdered pectin: Measure the jam to be recooked. For each
quart of jelly or jam, measure 1/@ cup sugar, 1/4 cup water and 4 tsp
powdered pectin. Mix the pectin and water and bring to boiling, stirring
constantly to prevent.scorching. Add the jam and sugar. Stir thoroughly.
Bring to a full rolling boil over high heat, stirring constantly. Boil
mixture hard for 1/2 minute. Remove jam from the heat; skim off foam. Ladle
into hot sterilized jars. Adjust lids and screw bands and process in a
boiling water bath for 5 minutes. Start counting time when water comes to a
boil.
To remake with liquid pectin: Measure the jam to be recooked. For each
quart of jam, measure 3/4 cup sugar, 2 Tbsp lemon juice and 2 Tbsp liquid
pectin. Bring jam to boiling over high heat. Quickly add the sugar, lemon
juice and pectin and bring to a full rolling boil; stir constantly. Boil
mixture hard for 1 minute. Remove jam from the heat; skim off foam. Ladle
into hot sterilized jars. Adjust lids and screw bands and process in a
boiling water bath for 5 minutes. Start counting time when water comes to
a boil.
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