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.


  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.

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