Pick strawberries over carefully and wash, removing stems, hulls, and debris. Place berries in an enamel or stainless steel pot. Crush well with a masher or spoon, and simmer over moderate heat until berries soften. Measure strawberry pulp. For every cup of pulp, add 1/2 to 3/4 cup of sugar, depending on desired sweetness. Return berries and sugar to a boil over moderately-high heat and continue to boil until the temperature of the jam reaches 221 degrees on a candy thermometer. Keep an eye on the boiling jam and stir frequently. When jam is ready, carefully ladle into sterilized jars, seal, and process according to jar manufacturer's instructions. This recipe yields 6 cups finished jam.

Recipe

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Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net