Strawberry Jam

Recipe View Preparation (5 minutes): Gather all your ingredients and have them ready to go.

Recipe View Macerating the Strawberries (10 minutes): In a large bowl, crush the hulled strawberries in batches until you have approximately 4 cups of mashed berries. This can be done with a potato masher or a large fork.

Recipe View Combining Ingredients (2 minutes): In a heavy-bottomed saucepan (stainless steel or enamel-coated is ideal), combine the mashed strawberries, sugar, and lemon juice. Stir gently over low heat until the sugar is completely dissolved. This will prevent crystallization later on.

Recipe View First Boil (Approximately 30-45 minutes): Increase the heat to high and bring the mixture to a full, rolling boil. A rolling boil is when the mixture continues to boil vigorously even when stirred. Continue to boil, stirring frequently to prevent scorching, until the jam reaches 220°F (105°C) on a candy thermometer.

Recipe View Testing for Doneness (Varies): After 10-15 minutes of boiling, begin testing for doneness. Place a small spoonful of jam onto a frozen plate (place a plate in the freezer beforehand). Let it sit for 1-2 minutes. If the jam wrinkles when you push it with your finger, it is ready. If it still appears thin and runny, continue cooking and test again every few minutes.

Recipe View Jarring the Jam (15 minutes): While the jam is cooking, prepare your canning jars. Sterilize the jars and lids by boiling them in water for 10 minutes. Carefully transfer the hot jam into the hot, sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth, then place the lids on top and screw the rings on tightly (but not overly tight).

Recipe View Water Bath Canning (20 minutes): Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart. Add more boiling water if necessary to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.

Recipe View Cooling and Sealing (12-24 hours): Carefully remove the jars from the stockpot and place them on a towel-lined surface, several inches apart. Let them rest undisturbed for 12-24 hours. As the jars cool, you should hear a 'popping' sound as the lids seal. Check the seals by pressing down on the center of each lid; if it doesn't flex, the jar is sealed.

Recipe View Storage: Store sealed jars in a cool, dark place for up to 1 year. If any jars do not seal properly, refrigerate them and use the jam within a few weeks.

Recipe View Serving: Serve and enjoy!