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Strawberry Jam (Pectin Added)

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“This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year.”
READY IN:
35mins
YIELD:
8 1/2 pints
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Wash strawberries; drain.
  2. Remove Stems.
  3. Crush strawberries on layer at a time. (I use a potato masher for this.).
  4. Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
  5. Bring to a boil, stirring occasionally.
  6. Add sugar, stirring until dissolved. Return to a rolling boil.
  7. Boil hard 1 minute, stirring constantly.
  8. Remove from heat, and skim foam if necessary.
  9. Ladle into hot, sterilized jars, leaving 1/4 inch head space.
  10. Adjust 2-piece caps. Process 10 minutes in a boiling water canner.

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