Posted by: marthabernie | June 8, 2014

STRAWBERRY JAM

This is a recipe that my mother got from her cousin, Ednah Forkner Lewis.   She liked it so much that she had Ednah write the recipe onto one of the blank pages of her red recipe book.   I have always made jam by putting everything in the pot at the beginning of the process.  However, in this recipe the strawberries go in after the sugar and water are boiled.  Also, another basket of berries are added just before putting in jars so there is more solid fruit.  I tried this last night with some strawberries I got locally, and as Ednah commented at the end of the instruction, it sure is good!

STRAWBERRY JAM

4 cups sugar

1-1/3 cups water

Boil until the mixture spins a hair.  Then add in 2 boxes of ripe but not soft strawberries, which have been hulled and cut in two.  Stir all the time after adding berries until it starts to boil.  Boil 9 minutes, stirring constantly.  Do not skim till off the stove but let stand several hours in the kettle before putting in jars.  Heat one last time until syrupy and then add another basket of hulled, cut berries before putting in jars.  Ednah wrote, “This sure is good, Anna”


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