Strawberry Jam Topping 6 c Slice strawberries
2 pk (1 3/4 oz. ea.) Pectin
1 3/4 c Honey
2 tb Fresh lemon juice
In 5-quart saucepan, combine berries and pectin. With masher or
wooden spoon, crush berries to blend completely. Over medium-high
heat, bring mixture to a full boil; stir constantly for 1 minute. Add
honey and lemon juice; return to a boil and cook 5 minutes, stirring
constantly. Remove from heat; skim off foam. Ladle mixture into hot,
sterilized 1/2 pint canning jars to withing 1/4 inch of tops. Seal
according to manufacturer's directions.
Place jars on rack in canner. Pour in enough boiling water to
reach 2 inches above jar tops. Process 10 minutes in boiling water
bath. With tongs, remove jars from canner. Place on thick cloth or
wire rack; cool away from drafts. After 12 hours, test lids for
proper seal; remove rings from sealed jars. Store in a cool, dark
place. Strawberry Jam Topping printer friendly version located here.
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