Desserts

CERTO® Strawberry Jam

photo by:kraft

I started making this jam when I was in my teens (with my grandmother's help of course!) and I still make it every summer. Friends and family always request it, in fact my...read more

posted by

tbye7

on 7/8/2010

time

prep:

45 min

total:

45 min

servings

total:

8 jars, 1 cup each or 128 servings, 1 Tbsp. each

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What You Need

cups prepared strawberries (buy about 2 qt. fully ripe strawberries)

cups sugar, measured into separate bowl

1/2

tsp. butter or margarine (optional)

pouch CERTO Fruit Pectin

Make It

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.

ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Kraft Kitchens Tips

How to Measure Sugar Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 minutes; 3,001 to 6,000 feet-increase processing time by 10 minutes; 6,001 to 8,000 feet-increase processing time by 15 minutes; 8,001 to 10,000 feet-increase processing time by 20 minutes.

Note

If berries are extra ripe, use 3-3/4 cups prepared fruit and add 1/4 cup fresh lemon juice.

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tnfgrl

posted:3/27/2013

I am giving this recipe a "Very Good" rating and not superb. It is delicious and with a few minor revisions it is in fact SUPERB. First 7 cups of sugar is simply too sweet. I reduced the recipe to 5 cups. I used very ripe sweet strawberries so the excessive sugar was not needed. I also added finely grated orange zest from one orange, and the juice of half a medium sized lemon. The zest adds a depth of flavor and the acidity in the lemon works as a natural flavor enhancer. The recipe yielded (6) 8 oz Kerr jars.

tbye7

posted:7/8/2010

I started making this jam when I was in my teens (with my grandmother's help of course!) and I still make it every summer. Friends and family always request it, in fact my best friend just asked me to make her an entire batch for her birthday. It is so much better than store bought and definitley worth the time and effort to make, especially when strawberries are at their cheapest around the beginning of July.

a cook

posted:8/27/2009

I made this into Strawberry Basil Jam and it is exquisite! Right after the Certo had it's one minute I just added 3T of basil which I chiffionade. I didn't want the basil to overcook or overpower so that's why I added it just at the end. It doesn't scream BASIL... but it adds a new and interesting flavor.

mamasan70

posted:12/6/2007

I love this one.... I make it every year and add it to my gift baskets for the holidays.

catzamp

posted:9/7/2006

This is the only strawberry recipe you'll ever need..who could ask for more flavor, a better set, a prettier color ( if you're so inclined you CAN add a drop or two of red food coloring into the mixture), and more raves? The seeds are so small (unlike blackberry seeds) that all you do is crush the berries. I used fresh berries for one batch and frozen for another..can't tell the difference in taste..only in availability!

mykidzmom4

posted:6/17/2005

Excellent, easy to follow directions. A new Summer tradition!

a cook

posted:4/15/2005

Everyone says my jam is better than smuckers!! My family always requests it, and when it runs out I hear great dissappointment in their voices. Once you taste it, you crave it!!

a cook

posted:8/23/2003

Excellent jam recipe! I've made it for three years running, and it's an often-requested Christmas gift by the extended family.

a cook

posted:6/20/2003

I have made this jam for several years. When it's strawberry time, friends and family call asking for their jam. It's wonderful.

a cook

posted:5/14/2003

super good