Sunshine Strawberry Jam
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
43
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2720 g
SugarDirections:
1
Hull, wash and drain the strawberries
2
Place 1/4 of the berries and 1/4 of the sugar in a large pot, and cook over medium heat, stirring constantly, until the sugar dissolves
3
Add remaining berries, sugar and the lemon juice and bring to a boil, stirring frequently so that the sugar does not burn
4
Cook at a rolling boil for 12 minutes, remove from the heat and skim carefully
5
Pour juice and berries in a single layer into shallow pans, cover each with a pane of glass and insert a small paper wedge under the glass on each pan to allow air to circulate
6
Stand pans in the sun for 3 days, or until liquid thickens
7
Stir twice daily
8
Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin
9
When the paraffin has hardened, cover the glasses and store
10
(If you do not have 3 consecutive days of hot sun, the juices will take longer to thicken but the end result will be the same
11
) Hull, wash and drain the strawberries
12
Place 1/4 of the berries and 1/4 of the sugar in a large pot, and cook over medium heat, stirring constantly, until the sugar dissolves
13
Add remaining berries, sugar and the lemon juice and bring to a boil, stirring frequently so that the sugar does not burn
14
Cook at a rolling boil for 12 minutes, remove from the heat and skim carefully
15
Pour juice and berries in a single layer into shallow pans, cover each with a pane of glass and insert a small paper wedge under the glass on each pan to allow air to circulate
16
Stand pans in the sun for 3 days, or until liquid thickens
17
Stir twice daily
18
Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin
19
When the paraffin has hardened, cover the glasses and store
20
(If you do not have 3 consecutive days of hot sun, the juices will take longer to thicken but the end result will be the same)