Cooked Strawberry Jam Certo Liquid Recipes

COOKED STRAWBERRY JAM - CERTO LIQUID

Steps:

• NOTE pk means 1 pouch containing 85 ml. Wash jars and lids in hot soapy water, rinse and sterilize jars needed. Lids may be sterilized by placing in boiling water and boiling 5 minutes (leave in warm water til needed.) Utensils should also be sterilized. Stem and crush well, one layer at a time, fully ripe berries. Seive half of pulp to remove seeds if desired. Using a liquid measuring cup, measure the exact amount of prepared fruit required and add to a large 4 to 8 qt pan. The pan should be no more than half full to allow mixture to reach a full rolling boil. Add lemon juice if required. 1/8 teaspoon butter may be added to reduce foaming. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar specified and mix well. Place pan over high heat; bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. At once stir in Certo liquid. Skim off foam with a metal spoon. Stir and skim for 5 minutes. Pour quickly into prepared jars leaving ¼ inch head room. Seal jam at once with 2 piece metal lids or paraffin wax. NOTE: Recipes using fruits with seeds ½ the fruit may be put through a seive, if desired.

STRAWBERRY RHUBARB JAM (LIQUID CERTO)

Steps:

• Prepare your jars and lids for canning. This recipe makes approximately 8 cups.
• Remove the stems from the strawberries, and crush to 2 1/4 cups. You can crush with a potato masher, food processer, or my favorite way, by hand.
• Chop rhubarb (you'll need it to measure 1 3/4 cups), place in saucepan with 1/2 cup water, bring to boil and boil about 2 minutes, or until rhubarb is soft.
• In a large (6- or 8-quart) pot, combine the strawberries, drained rhubarb, sugar, and butter if using and bring to a full rolling boil over high heat.
• Add the pectin and bring back to a boil. Boil for one minute and then remove from the heat.
• Skim off any foam (if you used the butter, there may not be any foam) and pour into your prepared jars leaving 1/8 inch headspace.
• Wipe jar rims and threads, cover with two piece lids, screw bands on and boil in a canner for 10 minutes.
• Remove jars from canner and allow to sit overnight. Check the seal, if any jars did not seal, place in the fridge and use immediately. Store properly sealed jars up to one year in a cool dry place.