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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.

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