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| Kusina ni Manang |
| From the Kitchen of Linda Tibbetts |
Ingredients: 5 1/2 cups mashed strawberries 1 box pectin (Her preference is Sure-Jell) 7 cups sugar 8 jars for canning Instructions: Boil water for sterilizing jars then let simmer until ready for sterilizing jars. WAsh jars and screw bands in hot, soapy water; rinse with warm water. Prepare strawberries by removing the stems and mashing thoroughly with fork. (I think you can also use chopper batch by batch.) Put in a big saucepan and heat to boil, constantly stirring while gradually adding the pectin until fully dissolved and bring to full rolling boil (A boil that does not stop bubbling when stirred) on high heat, stirring constantly.Add 1/2 tsp butter or margarine to reduce foaming, if desired. Stir in sugar quickly. Return to full rolling boil and boil EXACTLY 1 MINUTE, stirring constantly. REmove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands TIGHTLY.Turn upside-down right away, then turn upright again after 5 minutes (This process is to ensure that minimal (unsterile) air is trapped, and that the hot jam will sterilize that space by inversion. Setting it upright after 5 minutes will ensure proper setting where the jam does not stick to the lid.) Let stand at room temperature 24 hours. You may store unopened jams in cool, dry dark place up to 1 year. Refrigerate opened jams up to 3 weeks. |
| Strawberry Jam |
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