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Strawberry Jam

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4 cups cored, quartered strawberries
2 cups sugar

Mix strawberries and sugar in a large covered bowl and let stand at least 4 hour or overnight, stirring occasionally.

Add 2 tablespoons lemon juice

Cook all ingredients at a very mild boil (less than medium heat) for 30 minutes.

If berries are frozen, heat on high until thawed, then turn down heat.

Use a fine mesh skimmer or spoon to skim off the strawberry foam at the end of the cooking. Pushing down on the top of the jam with the skimmer works best.

Ladle into sterilized jars and use a spatula or butter knife to release any air bubbles from the jam. Fill to within 1/4" of the top of the jar.

Note to self: Be fanatical about using the bubble wand to get out every last air bubble. Do it at least 2x per jar.

See instructions for preparing and filling jars.

After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.

Yield: 2 - 8 oz. and 1- 4 oz. jars

 

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