Cooked Strawberry Jam

90 minutes Prep: 60 minutes Cook: 25 minutes

1696 calories per serving view nutrition facts

10-12 jars suggest servings

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Ingredients

3	quarts	strawberries
1/4	cup	lemon juice
2	ounces	fruit pectin, dry
8 1/2	cups	sugar
1/4	teaspoon	butter

Directions

1. Wash, hull and halve berries. Crush one layer at a time and measure 5 3/4 cup into a 6-quart kettle.

Stir in lemon juice. Add package of pectin and stir thoroughly to dissolve.

This will take several minutes.

Stir down sides of pan and crush any remaining lumps of pectin.

2. Place pan on high heat. Bring to a boil, stirring constantly to prevent scorching.

3. Add sugar gradually, then butter, mixing well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down).

Boil hard exactly 4 minutes, stirring constantly to prevent scorching.

4. Remove jam from heat. Skim foam from top.

5. Pour into hot, sterilized jars, wipe top and threads of jar.

Apply hot lid and screw band.

Twist screw band down tight.

Process in boiling water bath 5 minutes to seal jars.

Start counting time when water comes to a boil.

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Nutrition Facts

Serving Size 455g

Amount per Serving

Calories 1696 0% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 30mg	1%
Total Carbohydrate 439.0g	146%
Dietary Fiber 1.0g	5%
Sugars 425.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	12%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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I used this recipe with steelhead trout fillets. It was absolutely delicious. I modified it slightly. I used lime juice instead of orange, I added a couple of green onions diced and I specifically used extra virgin olive oil.