Cooked Strawberry Jam - Certo Liquid
Cooked Strawberry Jam - Certo Liquid recipe
- NOTE pk means 1 pouch containing 85 ml.
Wash jars and lids in hot soapy water, rinse and sterilize jars needed.
Lids may be sterilized by placing in boiling water and boiling 5 minutes (leave in warm water til needed.)
Utensils should also be sterilized.
Stem and crush well, one layer at a time, fully ripe berries.
Seive half of pulp to remove seeds if desired.
Using a liquid measuring cup, measure the exact amount of prepared fruit required and add to a large 4 to 8 qt pan.
The pan should be no more than half full to allow mixture to reach a full rolling boil.
Add lemon juice if required.
1/8 teaspoon butter may be added to reduce foaming.
DO NOT REDUCE SUGAR.
Add the exact amount of sugar specified and mix well.
Place pan over high heat; bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
Remove from heat.
At once stir in Certo liquid.
Skim off foam with a metal spoon.
Stir and skim for 5 minutes.
Pour quickly into prepared jars leaving ¼ inch head room.
Seal jam at once with 2 piece metal lids or paraffin wax.
NOTE: Recipes using fruits with seeds ½ the fruit may be put through a seive, if desired.