Strawberry Jam Recipe - Cooking Index
Strawberry Jam Recipe - Cooking Index
| 4 | Fresh strawberries - halved | |
| 1 cup | 237ml | Water |
| 5 cups | 990g / 34oz | Sugar |
| Juice of one lemon |
In a 8-quart stock pot, add the fruit and water and simmer until the fruit is very soft. Add the sugar and lemon juice. Stir to dissolve and bring up to a boil. Maintain at a full rolling boil until the jell point is reached. (Also a skin will form on the surface as it cools.) Remove from the heat. Skim off any impurities and leave to cool for 10 minutes.
Using a funnel, pour the fruit into hot sterilized jars. Fill the jars and wipe the rims. Seal the jars, leaving 1 inch from the top for headroom. Label the jars and store in a cool, dark, and dry place. Spread the jam between biscuits and place on a platter.
This recipe yields about 6 jars (half pints).
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2368 broadcast 06-22-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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