Serves: 5 pints | Prep: 10 min | Cook: 8-10 min | Ready: 1-2 hr
5 c. of strawberries
7 c. of sugar
1 pkg. Sure Jell
1 T. lemon juice
1 tsp. butter
Marie Camp is truly one of a kind.
She is one of the kindest, most
energetic souls I have ever met. She
graced me with her famous jam
recipe for this cookbook. We are not blood-related but I am so thrilled
she is a part of my life. This jam is
the real deal!
Wash, hull and pat dry berries then blend in a blender.
In an 8 qt. Stainless Steel Pot add berries, Sure Gel, butter and lemon juice and bring to a boil.
When mixture comes to a rapid boil, add sugar and stir to mix well. Bring to a rolling boil and cook 1 minute.
Immediately put into sterilized jars. Be sure to wipe the top of jars with a damp cloth to insure sealing. Put on lids and turn upside down on flat surface (I put them on a towel) for 5-10 minutes. This helps them to seal. After that turn them right side up again and let fully cool for 1-2 hours.
Makes about 4-1/2 to 5 pints. I use this same recipe for any kind of berries or fruit.
*Note: do not add sugar until you have boiled the fruit with sure jell or it will not jell.
**If a jar doesn’t seal just place it in the frig to eat within a couple weeks.