LISA SWARBRICK’S WELL PRESERVED STRAWBERRY JAM
MAKES 8 250 ML JARS
5 cups crushed strawberries›
7 cups sugar
3 tbsp lemon juice (4 tbsp if the berries are very ripe, I like to use freshly reamed and strain the seeds)
½ tsp butter to help keep foaming down
1 pkg pectin (I use Bernard or Certo and I like the powdered pectin better than liquid, but that’s just a personal choice
• Simmer 8 250 ml jars on a rack in boiling water for 10 minutes and keep hot.
• Heat the lids and rings in hot water for 10 minutes and keep hot.
• Wash and crush the strawberries. The more uniform the crushing, the more uniform the jam and measure your sugar.
• Heat the strawberries, lemon juice, and butter in
