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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon. | 2. Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes. | 3. Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate. | 4. Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam. | 5. Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top. | 6. Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes. | 7. Remove jars with tongs and let cool upright. | 8. Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year. | 9. Any jars that do not achieve a proper seal should be refrigerated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	3	lbs	washed hulled	435.4492	104.5078	9.1172	4.0823
sugar	4	cups		3223.92	806.3839999999999	0.0	0.0
lemon juice	1/3	cup		17.8933	5.612	0.2847	0.1952
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.