COOKED STRAWBERRY JAM - CERTO LIQUID

      Title: COOKED STRAWBERRY JAM - CERTO LIQUID
  Categories: Preserves
       Yield: 1 Servings
  
 MMMMM-------------------------STRAWBERRY------------------------------
   3 3/4 c  Crushed fruit (2 qt)
     1/4 c  Lemon juice
       7 c  Sugar
       1 pk Certo liquid *
 
 MMMMM----------------------YIELD 7 1/2 CUPS---------------------------
  
   * NOTE pk means 1 pouch containing 85 ml. ** Afood processor may be
   used.
   
   1. Wash jars and lids in hot soapy water, rinse and sterilize jars
   and lids by (1) boiling in water for 15 minutes (leave in water til
   needed.) Lids may be sterilized by placing in boiling water and
   boiling 5 minutes(leave in warm water til needed.) Utensils should
   also be sterilized.
   
   2. Stem and crush well, one layer at a time, fully ripe berries.
   Seive half of pulp to remove seeds if desired.
   
   3.  Using a liquid measuring cup, measure the exact amount of prepared
   fruit required and add to a large 4 to 8 qt pan. The pan should be no
   more than half full to allow mixture to reach a full rolling boil.
   Add lemon juice if required.  1/8 tsp butter may be added to reduce
   foaming.
   
   4. Measure sugar.  DO NOT REDUCE SUGAR.  Add the exact amount of sugar
   specified and mix well.
   
   5. Place pan over high heat; bring to a full rolling boil and boil
   hard for 1 minute, stirring constantly. Remove from heat.
   
   6.  At once stir in Certo liquid.
   
   7.  Skim off foam with a metal spoon.  Stir and skim for 5 minutes.
   
   8.  Pour quickly into prepared jars leaving 1/4 inch head room.
   
   9.  Seal jam at once with 2 piece metal lids or paraffin wax.
   
   NOTE: Recipes using fruits with seeds 1/2 the fruit may be put
   through a seive, if desired.
   
   Typed at you by The MoM!
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