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Strawberry Jam

Reviewed: Dec. 16, 2013
I made this recipe to give out as Christmas gifts. It was my first time making jam. Like other reviews said, I needed to cook it down longer so it would gel up once it was cool. I also put 1/4 of a lemon rind in it while it was cooking down to add some more natural pectin. This did help it to thicken up. I didn't use as much sugar as it called for. I used my food processor for the strawberries and 1 cup of sugar for every 2 cups of strawberries after they were chopped up. The jam turned out amazing. I will make it instead of buying from now on. I froze mine, so that saved a lot of the work of canning the jam that I kept for myself. Delicious!
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