strawberry-jam

If you want to make strawberry jam, this is the simplest way and requires very few ingredients.

2 pounds fresh strawberries, washed and stemmed
4 cups sugar
1/4 cup lemon juice

In a bowl, crush strawberries in batches until you have 4 cups of mashed berry. If you prefer a smoother jam, you can dice/puree the strawberries in a food processor. Either way, you’ll have approximately 4 cups of strawberries.

In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.  Stir over low heat until the sugar is dissolved.  Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220ºF.  Ladle hot preserves into hot sterilized jars, leaving ¼-inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

To test for jelling: Place a plate in the freezer. After ten minutes of boiling place a teaspoon of the strawberry jam onto the cold plate. Return to the freezer for a minute. Run your finger through the jam on the plate. If it doesn’t run back together it has reached its jelling point.

Voila! Now you have several jars of strawberry jam. Make another batch while you’re at it and give some away as gifts.

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