Lakeview Farms

Strawberry Jam


Cooked Jam

(good taste but requires more work and careful attention to detail)

1. Sterilize glass jam jars & lids in boiling water (a hot dishwasher will work with plastic jars)

2. Measure out fruit and sugar initially into separate containers (to be safe). Measure EXACTLY 4 cups of crushed berries and EXACTLY 7 cups of sugar. Prepare only one recipe at a time. Double (2X) and triple (3X) recipes are much more prone to failure. Mix berries and sugar and heat mixture quickly to a full rolling boil stirring constantly.

3. Quickly pour contents of one CERTO 3 oz. pouch into the boiling mixture. Quickly bring to a full rolling boil again while stirring (mixture should be frothing). Boil for 1 minute stirring constantly then remove from heat. DON'T OVERCOOK

4. Discard (skim) foam on top then fill jars to within 1/8 inch of top (leave more space if you use wax) and screw on lids or apply melted paraffin wax. If you use metal lids, invert jar lids for 5 minutes then turn upright.

5. Jars may be stored at room temperature now. The natural acids in strawberries will prevent formation of molds. This recipe makes 7 cups of finished jam.

6. If your jam fails to gel (this happens occasionally) consider using this mixture as an excellent syrup for pancakes or waffles. Use just a small amount of cornstarch (a tablespoon or so) to thicken if necessary. Heat in microwave to thin if necessary. After sampling this topping, you may consider forgetting about jam and shoot for a pancake topping--Use 1/2 cup of sugar and 2 cups of berries (freeze your berries this way to save time) heat and thicken with 1 tablespoon of corn starch. Add a scoop of cool whip or whipped cream to the pancake / strawberry combo for a real elegant breakfast treat!!

Freezer Jam

(quicker, but requires freezer storage space, more granular sugary taste)

1. Measure out 1 3/4 cups of crushed berries and 4 cups of sugar, mix well and let set for 10 minutes , stirring occasionally

2. Empty contents of CERTO pouch into mixture and add 2 tablespoons of lemon juice and stir constantly for 3 minutes

3. Fill containers only 80% full -- remember liquids expand on freezing -- let stand for 24 hours then place in freezer. There will probably be some undissolved sugar crystals.

4. When you remove from the freezer and start to use, this jam must be kept refrigerated after use. This recipe makes 4 cups of finished jam.