Monday, April 25, 2011

Strawberry Jam

Spring is here and summer is not far! I had about 5 pounds of fresh, ripe delicious strawberries and I knew we would not be able to eat all of them. Wes' dad made the suggestion of making preserves with them. What a wonderful idea! And it made the house smell like a juicy strawberry while it was cooking. It is on the sweet side, but the sugar helps the jam thicken without pectin. Once it set, it is not overly sweet, don't worry! It's perfect :)

2 lbs fresh strawberries, hulled
4 c white sugar
1/4 c lemon juice

1. Mash the strawberries up until you have about 4 cups.
2. In a heavy bottomed sauce pan, combine mashed strawberries, sugar and lemon juice. Stir over low until sugar dissolves.
3. Increase the heat to high and bring to a rolling boil. Boil, while stirring until mixture reaches 220 degrees F. This took me about 10 minutes.
3. If canning, transfer to sterile jars and process in a water bath. If you are using it immediately, just let it cool before refrigerating. YUM.t

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