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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Strawberry Jam With Liquid Pectin



Strawberry Jam With Liquid Pectin

William Schafer, Food Technologist — Department of Food Science and Nutrition and Isabel D. Wolf, Extension Educator — University of Minnesota Extension

Reviewed 2010 by LouAnn Jopp, Extension Educator — Food Safety.


To prepare fruit. Sort and wash ripe strawberries, remove stems and caps. Crush the berries.

To make jam. Measure crushed strawberries into large kettle. Add sugar, lemon juice, and stir well. Place on high heat; bring quickly to a boil with bubbles over entire surface. Boil hard for one minute, stirring constantly. Remove from heat and stir in pectin. Skim off foam with a metal spoon.

Fill and process containers as previously described. Makes about eight, 8-ounce jars.

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