rafaelhope03/12/17




Strawberry jam goes well with many Jewish pastries.






  • SERVING/YIELD
    8


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Unknown


  • RECIPE
    #59684





















  • rafaelhope











INGREDIENTS













  • 5 cup strawberries










  • ¼ cup lemon juice










  • 5 cup granulated sugar










  • 5 Tbsp pectin










  1. Place 8 mason jars in the canning pot's rack, and heat the jars at around 95°C (just below the boiling point) while you're making the jam



  2. On a separate pan, heat the center lids to a simmer as well



  3. Mash the strawberries using a food masher (steel recommended) and add them to a large pot



  4. Pour lemon juice, sugar and pectin to the pot and start whisking till they dissolve in the mixture



  5. Boil the mixture for around 1 minute while stirring.



  6. Turn off the heat and skim off the appearing foam with a spoon



  7. Start filling the mason jars with jam one at a time with a wide-mouth funnel. Clean the resedue from the jar's exterior.



  8. Place the center lids on the jars



  9. Fill the canning pot with water, and boil for 10 minutes



  10. Turn off the heat, and let the jars cool off for a few minutes



  11. Using a jar lifter, remove the jars from the hot water and keep them out for 24 hours



  12. After 24 hours, check the lids for seal. If sealed properly, store the jars in a pantry or kitchen cabinet & Enjoy!















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