The Chicken and the Egg: A Family Cookbook

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Tropical Jam

3 Pints Fresh Strawberries 7 1/2 Cups Sugar
1 Can (1-Lb 4-Oz) Crushed 1 6-Oz Bottle Liquid Fruit Pectin
-Pineapple, Drained Melted Paraffin
2 Tablespoons Lemon Juice

Wash berries gently in cold water. Drain; hull. In large bowl, with potato masher, crush berries. Measure 3 2/3 cups. In large kettle, combine berries, pineapple, lemon juice, and sugar; stir to combine well. Place over high heat; stirring constantly, bring to a full rolling boil. Then boil the mixture hard for 1 minute. Remove from heat. Stir in pectin. With metal spoon, stir and skim 5 minutes, to cool slightly and prevent floating fruit. Ladle quickly into 10 6-oz sterilized jelly glasses. Top each with 1/8-thick layer of melted paraffin. Cool. Makes 10 6-oz glasses.

Recipe - Jean Hansen
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"Wow!  I tell you what, wow!.  Amazing jam.  I've never been much for toast, but now, it makes a great snack at any time of the day.  There is nothing better than homemade jam, and this one tops the list." - April Ferre

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