June 02, 2017
Breakfast, Condiments, Fruit,
Strawberry, 5 Ingredients Or Less, Budget-Friendly, Canning/Preserving, Summer, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Sugar more
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"This is an old recipe from the 1920's, found in a notebook from California. This makes 6 half pint jars. Makes 6 jars"
In a large wide saucepan, combine the berries with the sugar and lemon juice.
Bring gradually to a boil over moderately low heat, stirring to dissolve sugar.
Increase the heat to moderately high and keep at a full rolling boil without stirring for a good 5 minutes.
Ladle the jam into 6 hot, sterilized half-pint canning jars.
Cover with the lids and screw on the bands loosely.
Let stand at room temperature until the jars are cool and lids are indented.
Then tighten the bands and store in the refrigerator until ready to use.
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