Recipe courtesy of Emeril Lagasse
Episode: Canning
Save Recipe Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
about 6 jars (half pints)

Ingredients

Directions

In a 8 quart stock pot, add the fruit and water and simmer until the fruit is very soft. Add the sugar and lemon juice. Stir to dissolve and bring up to a boil. Maintain at a full rolling boil until the jell point is reached. (*Also a skin will form on the surface as it cools) Remove from the heat. Skim off any impurities and leave to cool for 10 minutes. Using a funnel, pour the fruit into hot sterilized jars. Fill the jars and wipe the rims.. Seal the jars, leaving 1-inch from the top for headroom. Label the jars and store in a cool, dark, and dry place. Spread the jam between biscuits and place on a platter.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Strawberry Jam

Recipe courtesy of Ree Drummond

Fresh Strawberry Jam

Recipe courtesy of Ina Garten

Strawberry Jam

Recipe courtesy of Sean Timberlake

Strawberry Jam

Recipe courtesy of Susan Greene

Strawberry Refrigerator Jam

Recipe courtesy of Food Network Kitchen

Strawberry Rhubarb Jam

Recipe courtesy of Kathleen Daelemans

Crostata with Strawberry Jam

Recipe courtesy of Giada De Laurentiis

Strawberry Jam Glaze

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories