How do you make strawberry jam at home?

so u need strawbeeries, sugar, pectin,lemon juice but how to make it?????
How do you make strawberry jam at home?
Hopefully this can help you out.



Homemade Strawberry Jam



(25 servings)



2 quarts of fresh strawberries - hulled and sliced

7 cups sugar

1 package pectin

Yield: 4 pints



Important Note: Pectin is a naturally occurring substance found in fruits. When heated together with sugar, it causes a thickening that is characteristic of jams and jellies. Most packages are between 1 and 1.5 ounces. Please consult your package for its reccomended sugar to pectin ration.



Place all the strawberries in a large pot with a little more than half of the sugar (about 4 cups). Add the pectin and turn the heat to high. Stir until the mixture comes to a rolling boil.



While continuing to stir, add the remain sugar and let the mixture return to a boil.



Remove from heat and allow it to set for at least five minutes. Skim any foam off of the top and discard.



Ladle into sterilized canning jars. Process in a hot water bath for 5 to 10 minutes. (All jams must be "processed" (submerged) in a boiling water bath to prevent mold growth.)



Let jam set for at least 12 hours before using. Store in a cool, dry place.





This is a great simple recipe - nothing fancy to take away from the pure strawberry taste.
Reply:Put them together %26amp; boil
Reply:Strawberry Preserves



3 qts. Ripe Strawberries, washed and stemmed

8 cups Sugar

1.75 oz. pkg. Powdered Pectin



In large bowl, crush berries with a fork and measure approximately 5 1/2 cups into a 6-quart pot. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring and return to a full boil. Boil rapidly for 1 minute, stirring constantly. Remove from heat; skim. Stir and skim for 5 minutes to cool slightly and to prevent floating fruit. Ladle into hot, sterilized, canning jars leaving 1/4-inch head space. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, making sure jars are completely covered by water. Bring to a rolling boil. Boil for 15 minutes; cool. Carefully remove jars from water. Check for proper seal. (If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.) Store in a cool, dark place. Makes 5 pints.
Reply:go in the citchen and start cooking.........
Reply:Buy a box of Sure-Jell and following the instructions to the letter. The frozen recipes taste better than the cooked ones.
Reply:U take the green top out of the strawberries u rinse them very well in water then u put them in a pot on fire %26amp; water then u add the sugar for each 2kg of strawberries 1 kg of sugar then u add gently the lemon juice %26amp; the pectin %26amp; then u mix them all %26amp; stir well then leave them on fire till they melt about 1 hour on a smooth fire for a better taste u can add butter!!
Reply:Buy Certo or Sure Jell and it will have directions for strawberry and many other jams and jellies.
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