Recipes and Cooking - Jams

Desserts Drinks Salads Freezing and Canning Jams

Making Jam

Strawberry jam is an Alberta favorite. When making either traditional or freezer jam, use a commercial pectin as it results in a better "set". Follow the directions that come with the pectin package. Look for pectin that requires no or low sugar for full-bodied strawberry jam flavor. Be sure to use proper canning jars and new metal lids each time.

Grace's Favorite Strawberry Jam (low or no sugar)

3 1/2 cups mashed strawberries
1, 12 oz. frozen concentrate apple juice undiluted, or 1 cup white grape juice
1/2 cup sugar (optional, more or less to taste)
1 package Bernardin, No Sugar Needed, pectin

Follow cooking directions in pectin box. Combine strawberries, juice and pectin and bring to boil. Add sugar. Boil for 5 minutes. Pour into hot sterilized jars. Red food coloring may be added for brightness. Refrigerate after opening.

Please select one of the above catergories for lots of delicious recipes using strawberries.