The sweet taste of strawberries, fingers stained rich red, the juice of these spring gems dripping down our chins, oh how I love this time of year! Making strawberry jam is one way our family preserves that special taste to enjoy through the winter months. It really is easy and takes only a little time and a few supplies. We enjoy fresh berries in our cereal or in pies and cobblers. We also enjoy having our own jam in the pantry when berries are out of season.
Basic Strawberry Jam
(yields approximately 8 half pints)
You will need:
- 2 quarts strawberries
- 1/4 cup lemon juice
- 1 pkg (or 5 TBsp) powdered pectin
- 1/4 tsp butter
- 7 cups sugar
- jelly jars, flats and rings
- Wash and stem strawberries.
- Set clean jelly jars, flats and rings in hot water. Leave until ready to fill.
- Crush berries a few at a time.
- In a large pot combine crushed berries, pectin, lemon juice, and butter.
- Bring to a hard rolling boil, stirring often.
- Add sugar all at once, stir to dissolve.
- Bring to a rolling boil again, then cook 1 full minute, stirring constantly.
- Remove from heat and pour into hot jars. Leave 1/4 inch space at top of jar.
- Wipe rim of jar with warm, damp rag.
- Place lid flat and tighten ring over jar.
- Process 10 minutes in a boiling-water canner or use inversion method (I share more information about these two process HERE.)
If you found this post helpful, you might like to visit my post on Making Peach Preserves.
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