(Replaced content with "{{Delete|Off topic/spam}}") |
(Vandalism - Undo revision 4175 by TheLongTails (talk)) |
||
| Line 1: | Line 1: | ||
| + | ==About== |
||
| − | {{Delete|Off topic/spam}} |
||
| + | This recipe has 3 ingredients- it can't get easier than that! |
||
| + | Original recipe makes 5 cups. We recommend making extra and giving it out as [[Gift Ideas: Canned Goods| gifts]. |
||
| + | [[File:3-strawberry-jam-jars.jpg|right|link=|250px]] |
||
| + | ==Ingredients== |
||
| + | 2 pounds fresh strawberries, hulled |
||
| + | 4 cups white sugar |
||
| + | 1/4 cup lemon juice |
||
| + | |||
| + | ==Directions== |
||
| + | |||
| + | In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. |
||
| + | |||
| + | Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate. |
||
| + | |||
| + | Source: [http://allrecipes.com/recipe/strawberry-jam/ All Recipes] |
||
| + | [[Category:Recipes]] |
||
| + | [[Category:Jams]] |
||
Latest revision as of 07:35, 7 August 2014
About[]
This recipe has 3 ingredients- it can't get easier than that! Original recipe makes 5 cups. We recommend making extra and giving it out as [[Gift Ideas: Canned Goods| gifts].
Ingredients[]
2 pounds fresh strawberries, hulled 4 cups white sugar 1/4 cup lemon juice
Directions[]
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil.
Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
Source: All Recipes