Strawberry Jam (with Grand Marnier, optional)
To every cup of crushed fruit, add 2/3 cup sugar.
Grand Marnier Strawberry Jam:
4 ½ cup fresh strawberries, crushed
3 cups sugar
¼ cup Grand Marnier
Place strawberries and sugar in large heavy saucepan over medium heat. Bring to boil, stirring constantly. Raise heat and cook about 30 minutes (more time may be required for more fruit), or until mixture reaches jam like consistency. Remove from heat, stir in Grand Marnier (optional). Immediately pour into hot, clean jars and attach hot, sterilized lids. Process in boiling water bath (to cover by at least 2 inches water) or steam kettle. Process 15 minutes, remove from water and cool. Lids should all be vacuum tight. If lid is not sucked tight when pressed (it will not move or jiggle), store jam in frig.
How to know jam is right consistency: Put small plate in freezer – when jam seems thickened a little, place spoonful of jam on cold plate and put back in freezer. In five minutes check plate – jam should not have water around the edges and should have a slightly wrinkled appearance when you tip the plate. Jam will not be final consistency – it will be more runny than you want for final product, because it is hot. Once it cools completely, it should have soft, spoonable consistency. You don’t want it to be rigid and jello like.
Apricot Jam:
To every 1 cup crushed fruit add 4/5 cup sugar and ½ T lemon juice.
Same directions as above.
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