5 cups crushed strawberries.
7 cups sugar
1 pkg Sure Jell
Prepare fruit- crush 1 cup at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit.
Measure exact amount of prepared fruit into a 6 – 8 quart saucepot.
Measure exact amount of sugar into a separate bowl. (Reducing sugar or using sugar substitutes will result in set failure)
Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN into fruit or juice in saucepot. Add ½ teaspoon butter or margarine to reduce foaming, if desired.
Bring mixture to full rolling boil. (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling and boil exactly 1 minute, stirring constantly. Remove from heat, Skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Let stand at room temperature 24 hours. Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate open jams up to 3 weeks.
Obviously, we made jam yesterday.
I also took Mom to the doctor, did laundry, worked on my quilt (no actual progress as I discovered I had turned one small square 90° wrong and had to pick it out and redo it), hunted (without sucess) for my seam ripper and bought the Easton press set of Anne of Green Gables books I’ve been wanting.
I also discovered that working on a quilt in public is a conversation starter.