Summer begins with fresh strawberry jam. It is a heavenly smell in the kitchen and so easy to make. Fresh picked strawberries; sugar and lemon juice are the only ingredients.
Start with 8-10 cups of whole strawberries. Clean and take off the green top. Make sure your berries are ripe but not spoiled. Put these in a large pot, one that is a heavy bottom so it won’t burn. Mash them with your potato masher until you have created this glorious red mess of strawberry goodness. Add 4 cups of white sugar and 1/4 cup of lemon juice. Stir and put on the stove on medium heat.
At this stage you need to stir every so often to make sure it is all mixed and the sugar is melted. As it starts to come to a boil a foam will form. Gently scrape this off and put in a bowl. You can eat this, my hubby does and loves it. Once the strawberries come to a full boil adjust your heat down if necessary to keep it boiling but not overflowing. I use a candy thermometer to cook to 220 degrees F.
Once the jam reaches temperature, remove it from the heat and fill hot, sterilized jars to within 1/2 to 1/4 inch from the top and seal. If you plan to eat your jam immediately simply store in the fridge but it is recommended that you still process them in a hot water bath for 10 minutes if you plan to store them. Good luck and Enjoy!
- 8-10 cups of ripe strawberries
- 4 cups white sugar
- 1/4 cup lemon juice
- In a heavy bottomed saucepan crush the whole strawberries
- Add sugar, and lemon juice.
- Stir over med heat until the sugar is dissolved.
- Bring the mixture to a full rolling boil.
- Boil, stirring often, until the mixture reaches 220 degrees F.
- Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.
- Process in a water bath 10 minutes for storing.
- If the jam is going to be eaten right away just refrigerate.