Proverbs 31:31 Give her of the fruit of her hands; and let her own works praise her in the gates.
So, we asked you to share your recipe for Strawberry Jam, but sadly we received none:(
Lucky for us, when we made a visit to the Amish grocery store we ran across an Amish Dutch recipe for all kinds of jams, jellies and preserves.
We used their recipe for Strawberry Jam and it turned out great.
We also found some Dutch Jell, which is what the Amish recommended to use when preserving jams and jellies
However, you can use Sure-Gel if you can’t get your hands on any Dutch Jell
Also, this recipe works best if you prepare it in 2 separate batches
With all that said, let’s make some Strawberry Jam
Ready, set, go ………
Wash and sterilize 12 pint jars. This recipe will probably only make about 10 pints but always prepare extra jars, just in case.
We ran our jars trough the dishwasher on sani-wash with added heat on heated dry cycle. You can also wash your jars in mild bleach water, rinse thoroughly, and place in 200° oven for 10 minutes.
Finely chop 10 cups (about 1 1/2 gallons) fresh strawberries. We ran mine though a food processor
Mix 5 cups fruit, 1/3 rounded cup Dutch Jell OR 1 package Sure-Gel, which ever one you are using, and 2 Tablespoons butter in a heavy-bottomed, stainless steel kettle and bring to a boil over medium-high heat
Add 7 cups sugar and steadily stir the mixture until it returns to a boil. Boil 1 minute
Remove from heat and ladle jam into sterile jars leaving 1 inch head space
With a dry dishcloth, wipe around rim of jar to clean off any spillage
Seal jars with lids and bands
Process in boiling water bath for 10 minutes
Remove from water bath, re-tighten bands and let cool
Repeat above with remaining fruit
Check to make sure all jars sealed