Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 c Strawberries; mashed
5 c Granulated sugar
2 tb BOTTLED lemon juice
---NOT FRESH---

Wash 6 half-pint jars. Keep hot until needed. Prepare lids as
manufacturer directs.

In a 6 to 8 quart saucepan, combine strawberries and sugar. Bring to
a boil and cook (STIRRING CONSTANTLY) to jellying point, determined
either by the sheet test (dip spoon into jam, it's ready when jam
slides from spoon in one sheet) or when a jelly or candy thermometer
reaches 220 degrees F at sealevel, 218 degrees F at 1,000 feet abore
sea level (for every additional 1,000 feet above sea level, drop the
temperature 2 degrees F). Add lemon juice a few minutes before
cooking is complete.

Immediately ladle hot jam into 1 hot jar at a time, leaving 1/4-inch
head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill
and close remaining jars. Process in a boiling-water canner for 10
minutes (15 minutes at 1,001 to 6,ooo feet; 20 minutes above 6,000
feet).

Source: Kerr Kitchen Cookbook Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 06-14-95

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