Different Strawberry Jam

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.



2 Comments

  1. Penney

    The butter keeps the foaming down during the cooking process.

  2. Dianne

    My husband is a food scientist and college professor. According to him, there is no problem or need to fear the listed jam recipe.

Leave a Reply to Dianne Cancel reply

Your email address will not be published.
Required fields are marked:*

*