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Classic Strawberry Jam
Ingredients:
- 5 cups of ripe strawberries, crushed
- 7 3/4 cups of sugar
- 1 (3oz) pack of pectin
- 3/4 tsp of unsalted butter
- 3 tbsp of lemon juice
Directions:
- Combine the strawberries, lemon juice and half the sugar in a pan and let stand for 1 hour.
- After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
- Bring the mix to a boil for two minutes.
- Remove the pan from the flame and skim off any foam that accumulates.
- Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam.
- Add the butter and bring the mixture to a boil again.
- Add the pectin and stir constantly.
- Boil for 1 minute.
- Skim off the foam.
- Allow the jam to cool for 7 minutes before adding it to canning jars.
- Close the jars and bath them in 250-degree water for 10 minutes to create a seal.
Tropical Jam
Ingredients:
- 1 cup of ripe plums, peeled, pitted and crushed
- 2 cups of ripe apricots, peeled, pitted and mashed
- 1 cup of ripe mango, seeded, peeled and mashed
- 1 cup of ripe pineapple, crushed
- 6 1/2 cups of sugar
- 3/4 tsp of butter
- 1 (3 oz) pack of pectin
- 3 tbsp of lemon juice
Directions:
- Combine the all the fruit, lemon juice and 3 and 1/4 cups of sugar in a pan and let stand for 1 hour.
- After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
- Bring the mix to a boil for two minutes.
- Remove the pan from the flame and skim off any foam that accumulates.
- Place the pan over the heat again for 1 minute to boil.
- Again, remove and skim off the foam.
- Add the butter and bring the mixture to a boil again.
- Add the pectin and stir constantly.
- Boil for 1 minute.
- Skim off the foam.
- Allow the jam to cool for 7 minutes before adding it to canning jars.
- Close the jars and bath them in 250-degree water for 10 minutes to create a seal.
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