OCR Text |
Show STRAWBERRY PINEAPPLE JAM 2 cups prepared fruit (about 1 qt. fully ripe strawberries) 1 can (8-14 oz.) crushed pineapple in syrup, drained 2 tablespoons lemon juice 5 cups (2-14 lb.) sugar 1 pouch Certo fruit pectin Frst prepare the fruit. Stem and thoroughly crush, one layer at a time, about 1 quart strawberries. Measure 2 cups into 6- or 8-quart saucepot. Add pineapple and lemon juice. Then make the jam. Thoroughly mix sugar into fruit in saucepot. Place over high heat, bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and at once stir in fruit pectin. Skim off foam with metal spoon. Ladle quickly into hot jars, filling to within 14 inch of top. Cover and process in boiling water bath for 5 minutes. Makes about 5-12 cups or about 6 (8 fl. oz.Jjars. |