I may not be reading this card correctly. Any thoughts on what the butter is supposed to do in that quantity? Or do I have the quantity wrong?
There’s another strawberry jam recipe from this box here.
From a box sold in Canby, Oregon.
Different Strawberry Jam
2 c. berries — mix 2-1/2 c. sugar with 1/2 teaspoon cornstarch — pour over berries — let stand several hours to draw juice.
Add 1/4 tsp. butter and 2 Tablespoons lemon juice — boil rapidly 10 minutes. Add 2 Tablespoons lemon juice and let boil 2 minutes longer.
Let stand in saucepan overnight to plump berries–pack cold into sterilized small jars. Cover with paraffin. Makes 1 pt.
Yesterdish reminder: Don’t use this canning method. It doesn’t prevent botulism even when it works, and it doesn’t always work.