I was going to go pick some strawberries at a local patch when my mother called and said, "I have a whole dish pan full of strawberries here, do you want them?" Of course I said, "yes", and went to her house today to make strawberry jam.
My dear mother's recipe from my Grandma Shank.
It's a well-loved one if you cant tell.
We used to blend all our berries- but I talked mom into mashing
half of them for some texture. We liked the result.
Cook Sure Jell and water on the stove at a rolling boil for 1.5 min.
Then remove from heat and add berries and sugar.
Pour into jars and let set until stiff.
Cover and put in the freezer.
Pull out in the winter and spread on fresh baked bread.
Grandma had Austy picking potato bugs. A penny a bug.
She even got her glasses out to count them.
Pierce is enjoying Joshua's pain.
4 cups of fresh strawberry pulp
1 box of Sure Jell
3/4 cup water
6 cups sugar
Wash berries and cap. Blend half as a smooth pulp and
mash the other half with a hand masher.
Add Sure Jell and water to a saucepan and bring to a rolling boil.
Constantly stirring boil for 1.5 minutes.
Remove from heat and add pulp and then sugar. Stir well.
Fill jars and let set until firm. Cover and put in the freezer.
Note: We did a double recipe at a time.