Prize-Winning Strawberry Jam
Yield: Makes 3 or 4 pints.
This prize-winning strawberry jam recipe has won awards for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair. 1983 First Prize.
- 2 quarts slightly crushed strawberries
- 6 cups sugar
- 2 tablespoons lemon juice
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.