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Ingredients
- 4 c. whole strawberries
- 3 c. sugar
- 2 tsp. fresh lemon juice or vinegar
- 1 Tbsp. butter
Method
- Place all ingredients
- in a nonaluminum pot or frying pan (melt butter first).
- Bring to rolling boil; cook 15 to 20 minutes or until mixture begins to thicken and pour into stainless bowl and allow to cool overnight.
- When cool, stir again.
- If thick as you like, reheat mixture and pour hot jam into sterile jelly jars. Seal with paraffin.
- Yields 4 pints.
- Try this with fresh peaches, also!
