The most difficult thing about making strawberry jam is hulling all the strawberries. But it will be worth the time! Unlike store-bought jams, homemade recipes have no preservatives and can be sweetened to taste, making them both nutritious and delicious.This recipe yields 8 (8 oz.) half pints.
- 5 cups strawberries, washed and mashed
- 1/4 cup lemon juice
- 3 cups of sugar
- 1 pkg. powdered fruit pectin (for thickening)
- Large Bowl
- Sterilized jars
How to make strawberry jam
Wash and hull strawberries; mash in a large bowl, one layer at a time.
Combine strawberries and lemon juice in a large saucepan. Gradually stir in pectin, bringing mixture to a rolling boil.
Add sugar, stirring to dissolve. Return mixture to a full boil, stirring constantly for one minute. Remove from heat.
Skim foam from mixture, if necessary. Ladle into sterilized jars. Wipe rims of jars before sealing. Process in hot water bath for 10 minutes.
Remove and let cool for 12 to 24 hours. This allows settling time. Jam can be eaten when cooled and thickened, and will last up to one year if stored in a cool place.
Tips & Warnings
- During boiling process, you can add up to 1/2 tsp. of butter or margarine to reduce foaming.
- You can mix other berries, like raspberries and blueberries for a fruitier flavor.
- If mixture doesn't thicken, use as preserves or as a delicious topping for cakes and ice cream.