Summer Strawberry Jam
You can store item in freezer until the day you are ready to serve.
Recipe Summary Summer Strawberry Jam
Red, ripe strawberries make a classic jam that brings back summer year 'round.Ingredients | Vanilla Cake With Strawberry Jam Filling1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)1 ½ tablespoons Ball® RealFruit™ Classic Pectin1 ⅔ cups granulated sugar2 each Ball® or Kerr® Half-pint (8 oz) Jars with lids and bandsDirectionsPrepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.© 2011 Hearthmark, LLC. All Rights Reserved. Ball logo and Ball®, TMs Ball Corporation, used under license. Kerr logo and Kerr®, TMs Kerr Group Inc., used under license.Info | Vanilla Cake With Strawberry Jam Fillingadditional: 45 mins total: 45 mins Servings: 32 Yield: 2 (8 oz.) jars
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