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STRAWBERRY JAM 6 lb. strawberries 6 lb. sugar juice of 6 lemons Remove the stalks and hulls from the fruit and wash if necessary. Drain well. Put the fruit into greased pan with the heated sugar and lemon juice. Heat slowly until the sugar has completely dissolved and then boil steadily for about half an hour, stirring frequently. Test and pot. Note: This is the only jam that can cause any real problem because strawberries are low in pectin, the ingredient essential for good setting so it is essential to use sound fruit. Overripe berries will not produce jam that can be stored for any considerable time. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!