Prize-Winning Strawberry Jam
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Yield: Makes 3 or 4 pints.
This recipe has won prizes for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair. 1983 First PrizeIngredients:
2 quarts slightly crushed strawberries6 cups sugar
2 tablespoons lemon juice
Instructions:
Mix berries and sugar and cook rapidly for about 20 minutes, stirring occasionally. Add lemon juice and cook about 10 minutes longer, or until thick. Pour into sterilized jars to within 1/4 inch of the top. Put on jar lids and screw the metal bands tight. Process in a boiling-water bath for 10 minutes.Browse Similar Recipes
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This would have been an excellent recipe but the newer no-cook jam recipes have the best taste and just can’t be beat for taste.
Excellent flavor. However, after several batches, I would ony recommend this for an ice-cream topping or to top pancakes. It does not thicken well, it is too runny for jam.
Have made this jam twice, second time got my timing a little wrong (not as long as recipe says),but found it set better and not so runny. A very tasty jam. From Beryl Willson, an English reader.
If you find it too runny, just add some cornstarch mix with a bit of water. It will thicken the jam and will not alter the taste at all.
Marie