June 21, 1955 Strawberry Jam

Strawberry Jam (2 days)

2 c. large firm berries
2 c. sugar

Wash and hull; measure strawberries. Place a layer of strawberries in a kettle, then a layer of sugar. Continue until all ingredients are used. Let stand overnight. Bring slowly to boil and cook 10 minutes. Let stand until next day. Bring to boiling point. Pour into hot sterilized jars, seal with paraffin.

Strawberry Jam

8 c. strawberries
4 c. sugar

Select firm, well ripened strawberries. Wash and drain carefully, dry them on a towel, remove hulls. Measure and place them in a 6-quart kettle over low flame, heat slowly to full rolling boil; boil rapidly for about 15 minutes, or until thermometer registers 218 to 220 degrees. Stir occasionally, being careful not to crush strawberries. Remove from stove, skim, stir gently. Pour into hot jelly glasses, seal with paraffin.


Tips: How to seal with paraffin:

1. Heat paraffin over LOW heat until just melted. Be careful not to heat to smoking point.
2. After filling jars with jam, wipe off edges of jar with a clean cloth to insure a clean, tight seal.
3. Pour paraffin about 1/8 inch thick. Tip classes to effect a tight seal.
4. If paraffin shrinks away from the edge of the glass it may have been overheated, remove paraffin and reseal carefully

ALWAYS STORE JAMS AND JELLIES IN A COOL, DARK DRY PLACE. BE SURE TO LABEL. Cover tops with lids or tie clean paper over tops.

Editor's Note: It should go without saying that sealing anything with paraffin is not 100% safe. Please use modern canning and preserving techniques. Alton Brown's Good East  gives modern technique that you can use.