Ingredients
3 qt strawberries
1/4 cup lemon juice
2 oz powdered pectin
8 1/2 cup sugar
1/4 tsp butter
Directions
1. Wash, hull and halve berries. Crush one layer at a time and
measure 5 3/4 cup into a 6-quart kettle. Stir in lemon juice. Add pkg
of pectin and stir thoroughly to dissolve. This will take several
minutes. Stir down sides of pan and crush any remaining lumps of
pectin.
2. Place pan on high heat. Bring to a boil, stirring constantly to
prevent scorching.
3. Add sugar gradually, then butter, mixing well. Continue stirring
and bring to a full rolling boil (a boil that cannot be stirred
down). Boil hard exactly 4 minutes, stirring constantly to prevent
scorching.
4. Remove jam from heat. Skim foam from top.
5. Pour into hot, sterilized jars, wipe top and threads of jar.
Apply hot lid and screw band. Twist screw band down tight. Process
in boiling water bath 5 minutes. Start counting time when water comes
to a boil.
Servings: 6 servings
Cooked Strawberry Jam Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Written cooking instructions as a concept can be tracked way back into the far past, in truth as far back as ancient Egypt, and potentially, even further back. In practice though, sadly, these early cookbooks were just basic hieroglyphic instructions for food preparation.
During the time of the Roman Empire a man called Apicius created a number of scripts which described recipes enjoyed by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks were skilled in the use of a wide range of aromatic flavours, including a few you will know like bay, fennel and parsley. Over the following few hundred years, the rich families of the West tried to serve the most extravagent banquests, and as a result the best chefs and their recipes increased in prestige. However, it was during the 19th century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cooking publications were increasing in popularity as a result of increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Cooked Strawberry Jam recipe.
