Strawberry Ginger Jam
Contributed by: NAPSA
(NAPSI) - Does the thought of spring's berry harvest
make your mouth water? Do you schedule your weekend activities around picking time? If you
answered "yes," you may be one of a growing number of cooks who've caught the jam-making
bug. Ready to get started? You'll find an ideal blend of sweet, tart, fruit-filled flavor that sets up right every time in this liquid-pectin recipe.
- 4 cups crushed strawberries (about 2 quarts)
- 2 ounces crystallized ginger, cut into small pieces
- 7 cups sugar
- 1 pouch Ball® Fruit Jell® Liquid Pectin
Prepare home canning jars and lids according to manufacturer's instructions.
Combine strawberries and ginger in a large saucepot. Add sugar, stirring to dissolve. Bring to
a rolling boil over medium-high heat, stirring occasionally. Stir in Fruit Jell® liquid pectin.
Boil hard 1 minute. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars,
leaving 1/4 inch headspace. Wipe jar rim clean. Adjust cap.
Process 10 minutes in a boiling-water canner.
Serving Size: About eight 8-ounce jars