- 5 cups crushed strawberries (I put mine through the food processor)
- 1/4 cup lemon juice
- 1/4 cup cold water
- 4 T. tapioca starch
- 3 1/2 cups granulated fructose
- 8 half pint glass jars with lids and bands
1.) PREPARE all your canning supplies and water.
2.) COMBINE strawberries and lemon juice in a large pot. Bring mixture to a rolling boil, over high heat, stirring constantly
3.) Dissolve the Tapioca starch in the cold water and slowly add to the strawberry mixture.
4.) ADD sugar, stirring constantly until it is all dissolved. Return mixture to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.