Maple Cinnamon Strawberry Jam

READY IN: 45mins
SERVES: 44
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crush the quartered strawberries in a large bowl. You should get 4 cups of crushed berries.
  • In a non-reactive pot, mix the crushed strawberries, lemon juice, cinnamon, butter, and pectin. Stir well to combine.
  • Stir constantly over high heat.
  • Bring mixture to a full, rolling boil that cannot be stirred down.
  • Add Maple Syrup, stirring constantly.
  • Bring back to a rolling boil. Boil hard 2 minutes, stirring constantly.
  • Remove from heat, skim and discard the foam.
  • Ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
  • wipe rims, place lids on jars and screw on the bands finger tight.
  • Process sealed jars in boiling hot water bath canner for 10 minutes.
  • Turn off heat and let jars sit for 5 minutes before removing from canner.
  • Place on cloth-covered surface to cool.
  • It is best not to move the jars for 24 hours.
  • Remember to label the jars and write the date on the label.
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