7 Minute Frosting

In top of a double boiler, over rapidly boiling water, combine sugar, cream of tartar, and water. Cook 2 minutes. Stir. Cook 5 minutes more or until syrup spins a thread. With a mixer, beat egg whites until thick. Add vanilla. While still beating, slowly pour hot syrup into beaten egg whites. Beat until thick. If mixture gets too thick, reheat for 1 minute.

Strawberry Jam In a large bowl crush strawberries; measure 4 1/2 cups. In an 8- to 10-quart kettle combine crushed berries, pectin, and lemon juice. Bring to a full rolling boil (a boil that connot be stirred down) . Stir in sugar. Return to a full rolling boil. Boil hard, uncovered, for 1 minute, stirring constantly. Remove form heat; quickly skim foam with a metal spoon.

Water-Bath Canning:
Ladle jam at once into hot clean half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 15 minutes (start timing when water boils). Makes 7 to 8 half-pints.
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