Strawberry Jam

 

2 lb fresh strawberries, hulled

4 cups sugar

1/4 c lemon juice

 

 

1. In a large bowl, crush strawberries until you have 4 cups of strawberries. I used a potato masher and not the blender because I like pieces of strawberry in my jam.

 

2. In a heavy bottom pot mix strawberries, sugar and lemon juice. Stir over low heat until sugar is dissolved. Increase heat to medium and bring to a rolling boil. Stir constantly until mixture reaches 220 degrees. Remove from heat.

 

3. Pour about two inches of water into a large saucepan, place mason jars upside down in the water, place the lids in there as well, put pot cover on and boil for 12 minutes.

 

4. Using sterile tongs lift jars and lids out and place on paper towel lined platters. Pour strawberry jam into jars. Put lids on securely. Place a rack in a large pot, put the filled jars in, not touching each other, put pot cover on and bring to a boil for about 12 minutes.

 

5. Remove jam jars from pot and let cool on counter until completely cold. Jars will "ping" as they cool and seal.

 

6. Only refrigerate if jar has been opened.

 

 

Note: I made my jam with two cups of mashed strawberries and 1 1/4 cups sugar, and two tablespoons of lemon juice; boiled the mixture for 20 minutes or until temperature reaches 200 degrees. It made enough jam for a jar and a half.