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Dan Cutrona

Judy’s Strawberry Jam

  • 2  (16 ounce) containers of strawberries, sliced (this is about 5 cups of sliced berries)
  • 1  (6 ounce) container of raspberries
  • 2  tablespoons of lemon juice
  • 1  apple, peeled and chopped
  • 1  cup of sugar
  1. Bring all ingredients to a full boil over medium-high heat, stirring frequently.
  2. Reduce heat to medium-low and simmer uncovered for 20 to 25 minutes, stirring occasionally. During this time you can crush the fruit with a potato masher if you would like smaller pieces of fruit. Skim foam off the top when it develops.
  3. Let cool to room temperature and store in airtight containers in the refrigerator. This jam will keep in the refrigerator for three to four weeks.
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