Strawberry Jam

(Lula Vandegrift)

INGREDIENTS

  • 1 Tbsp butter
  • 5 cups (crushed) strawberries
  • 1 cup water
  • 1 box Sure Jell (yellow box)
  • 1 Tbsp lemon juice
  • 7 cups sugar
  • Paraffin wax
  • 5 8oz canning jars

NOTE: You will need 2-1/2 large containers of strawberries to make the above.

DIRECTIONS

  1. In a large bowl, measure out the 7 cups of sugar
  2. Wash, hull and quarter strawberries (remove any white spots) and place in a large bowl
  3. Using the hand chopper, chop strawberries until they are in small pieces and juices are apparent. Then use potato masher to crush them down more.
  4. Using measuring cup, scoop out 5 cups of strawberries and place in a bowl.
  5. In a large pot over high heat, melt butter, add strawberries, water, sure jell, and lemon juice
  6. Stir often until it comes to a rolling boil that cannot be stirred down and then cook for 2 additional minutes
  7. Add all sugar and stir constantly until it comes to a rolling boil again. Once rolling cook for additional 2 minutes.
  8. Remove from stove, let stand 2 minutes and skim off any foam
  9. Using a measuring cup with a lip, scoop the hot strawberries into canning jar filling to bottom line of where lid will seal. BE CAREFUL the jam is extremely hot.
  10. Let jam cool completely (several hours or overnight) without lids on the jars.
  11. Once cooled, in a small pot over high heat, add block of paraffin and melt completely. BE CAREFUL, Paraffin is extremely flammable.
  12. Pour about ¼ inch of wax on top of jam
  13. Let cool completely, add lids and store jam at room temperature.
  14. Once paraffin wax is removed, keep jam refrigerated.

 

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