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Freezer Strawberry Jam (Uncooked)
Ingredients
4 cups prepared fruit (about 1 3/4 quarts)
1 3/4 cups sugar
1 package sure-jell light fruit pectin
1 cup light corn syrup
Instructions
- First prepare fruit - stem and thoroughly wash berries
- Measure 4 cups into a large bowl
- Measure sugar, combine pectin with 1/4 cup of sugar
- Gradually add pectin mixture to fruit, stirring vigorously (do not use remaining 1 1/2 cups sugar yet)
- Set aside 30 minutes, stirring occasionally
- Add corn syrup; mix well
- Gradually stir in remaining 1 1/2 cups sugar until dissolved
- Ladle quickly into scalded containers - cover at once with tight lid
- Let stand at room temperature overnight - store in freezer - makes 6 cups
Rhubarb Jam
Ingredients
4 cups rhubarb
4 cups sugar
4 cups crushed pineapple
1 box cherry jello
Instructions
- Boil rhubarb 20 minutes, and sugar 20 minutes
- Add the pineapple
- Bring to a boil
- Remove from heat, stir in jello
- Pour into jars and seal
Strawberry Jam
Ingredients
1 quart strawberries
2 + 2 cups sugar
Instructions
- Pour 2 quarts boiling water over 1 quart strawberries in colander, shake & drain well
- Put in large kettle, add sugar, boil mixture rapidly for two minutes
- Add two more cups sugar and boil 5 minutes longer - stir occasionally to prevent sticking
- Remove from heat, cover with clean cloth
- Let stand 24 hours or overnight
- Seal them cold in sterilized jars
Recipes
A selection of recipes Maude collected over the years