Great recipe and it was supper yummy!!! It was my first time making homemade jam and this recipe is the only one I will try! So much better than store bought!
1 pounds fresh strawberries, hulled
2 cups white sugar
2 tablespoons lemon juice
FOOTNOTES:
To test for jelling-Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
1 pounds fresh strawberries, hulled2 cups white sugar
2 tablespoons lemon juice
In a wide bowl, crush strawberries in batches until you have 2 cups of mashed berry (food processors work well also!). In a heavy bottomed large 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. While waiting for temperature process unsealed jars in a water bath (10 min. in hot boiling water). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Turn jars upside down for 10 min. Jam will be fully set in 48 hours. (however, we waited 12 before eating and it wasn't runny)
Yields: 5 1/2 small jarsFOOTNOTES:
To test for jelling-Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
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