юааstrawberryюаб юааjamюаб уввуглугб Lockerdays Bring the preserves to a boil, then for every four cups of preserves stir in 1 4 cup of white sugar and one tablespoon powdered pectin. bring the preserves to a boil, then cook for 5 10 minutes, stirring constantly. test for gelling using the frozen spoon method i describe above. Place the sliced strawberries and figs in a 6 or 8 quart saucepan. stir in the lemon juice, then gradually add the pectin. bring the mixture to a full rolling boil over high heat, stirring constantly. add the sugar and stir to dissolve. place the butter on top of the preserves. return the mixture to a boil.
гђђгѓїгѓќгѓ гѓѕгѓѕгђ Jam г љгѓ гѓ гѓћ Bring to a full rolling boil over high heat, stirring often as to prevent burning. once the strawberry jam is at a rolling boil, add all the sugar at once. stir constantly. the sugar will cool the mixture down a bit so once it returns to a rolling boil, boil it hard for 1 minute. Set a timer and continue boiling for 1 minute. remove from heat and skim off the foam. save it in a bowl to use fresh. ladle strawberry jam into sterile jars, wipe rims, add lids, and screw down rings firmly. canning instructions: insert rack into bottom of water bath canner, and fill your with 5 6 inches of hot water. Pulse the strawberries and cranberries in a blender or food processor until chunky. place the crushed berries in a 6 or 8 quart saucepan. stir in vanilla bean seeds, the vanilla bean pod, ground cinnamon, nutmeg and lemon juice. add the butter to the top of the jam. 2. combine all the ingredients in a medium saucepan. stir everything together, then heat the mixture over high heat and stir constantly with a heatproof spatula. as the mixture starts to bubble up, reduce the heat to medium low. (image 2) 3. cook the jam until it is thick and viscous.