Fagor Cookbook Cookbook - Strawberry Jam

58

STRAWBERRY JAM

Servings: 4 pints

Headspace: 1/4 inch

Time: 10 minutes / high pressure setting

Ingredients

5 cups crushed strawberries

7 cups sugar 

1/2 teaspoon margarine 

1 package pectin (1 3/4 oz.)

Directions 

Wash, strawberries and remove stems. Chop & crush in food processor or by hand. In a large 

pot, measure 5 cups of crushed strawberries. Add margarine and pectin and stir. Bring to a full 

rolling boil over high heat, stirring constantly. Add sugar to strawberry mixture. Bring to a full, 

rolling boil again, then boil 1 minute, stirring constantly. Remove from heat; skim off foam. 

Ladle into clean jars leaving 1/4 inch of headspace. Cap and seal. Place in canner 2 to 3 inches 

of hot water. 

Process for 10 minutes/ high pressure setting. 

Pressure Canning Recipes: FRUITS & DESERTS