Berry Jam And Strawberry Butter

3 flats of strawberries = canning time!
It's Annual Strawberry Jam Time!!!! We went to the Plant City Strawberry Festival, and came home with 3 flats, (yes, I know, that's a lot of berries!) So, I made strawberry jam, strawberry butter, strawberry with other berries jam, strawberry pie and froze a bunch of strawberries!!!! Whew....anyhooo, I put the 4 berry jam and the strawberry butter in the fair and got a first and a second place ribbon! The recipes are pretty straight forward, just follow your basic canning instructions, and here are the recipes:

4 Berry Jam

3 cups of strawberries
2 cups of frozen (thawed) raspberry, blueberry, blackberry mix
6 cups of sugar 1/4 water if needed
1 box of Sure-Jel
2 T. lemon juice
Chop and crush the berries, add water if not juicy enough; add Sure-Jel and stir until dissolved. Bring to a boil for 1 minute. Add sugar slowly and bring to a boil again and boil for 2 minutes. Pour into hot, sterilized jars and process for 10 minutes in a boiling-water bath.

Strawberry Butter

2 quarts of strawberries
2 cups of sugar
2 T. lemon juice

Crush the berries and cook down until soft. Press through a food mill or sieve. Mix berry pulp, sugar and lemon juice, let stand for 2-3 hours. Bring to a boil and cook until thick. Pour into hot, sterilized jars. Process for 10 minutes. (This is really good on homemade biscuits with butter!)