Ingredients:
- 2 pounds (about 900g) fresh strawberries, hulled and halved
- 4 cups (800g) granulated sugar
- 1/4 cup (60ml) lemon juice
Equipment:
- Large pot
- Potato masher or fork (for mashing strawberries)
- Jars with lids for storing jam
Instructions:
- Prepare the Strawberries: Place the hulled and halved strawberries in a large pot. Use a potato masher or fork to gently mash the strawberries to release some of their juices.
- Cook the Strawberries: Add the granulated sugar and lemon juice to the pot with the mashed strawberries. Stir over low heat until the sugar is completely dissolved.
- Increase Heat: Once the sugar has dissolved, turn the heat up to high and bring the mixture to a rolling boil. Stir frequently to prevent the jam from burning.
- Boil: Keep the mixture at a rolling boil for about 20-25 minutes, stirring regularly. You can test if the jam is ready by placing a small amount on a cold plate; if it gels, it’s ready. If not, keep boiling and check every few minutes.
- Skim Foam: As the jam cooks, skim off any foam that forms on the surface with a spoon.
- Prepare Jars: While the jam is cooking, sterilize your jars and lids by boiling them in a large pot of water for 10 minutes.
- Fill Jars: Once the jam is ready, remove the pot from the heat. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims of the jars with a clean cloth.
- Seal Jars: Place the lids on the jars and screw on the rings until snug but not too tight. To ensure a good seal, you can process the filled jars in a boiling water bath for 10 minutes.
- Cool: Let the jars cool to room temperature. Check that the lids have sealed properly; they should not pop when pressed in the center. Any jars that haven’t sealed can be stored in the refrigerator and used first.
- Store: Store the sealed jars in a cool, dark place. They will last for up to a year. Once opened, keep the jam in the refrigerator.
Enjoy!
