Strawberry Jam

Thursday, May 14, 2009

I got some strawberries on sale the other day and I wanted to try to make my own jam to see how it would compare to the store bought kind. I think it came out really good and so does my husband. I made enough to almost fill two pint sized jars with this recipe. One I left in the fridge and the other I stored in the freezer. It is nice to know exactly what is in your jam and you can't go wrong with only three ingredients. I did decrease the sugar to only 2 1/2 cups and it was plenty sweet enough for us. Also, I didn't have a thermometer so I boiled the jam on high until desired consistency (for me it was about 20 minutes at a rolling boil). Simply delicious!




Strawberry Jam

Ingredients:
2 pounds fresh strawberries, hulled
4 cups white sugar
1/4 cup lemon juice

Directions:
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. 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 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

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