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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

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