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Strawberry Jam Recipe

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This recipe for Strawberry Jam is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice
Directions:
Directions:
Step 1
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.
In a heavy bottomed 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 (105 degrees C).

Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.
Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

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!

Nutrition Facts
Personal Notes:
Personal Notes:
2 lbs = 5 cups = 5 jars
Double the recipe

1 pint of fresh strawberries weighs approximately 12 ounces. A 1 lb. container, once the strawberries are hulled, will weigh about 12-14 ounces.

 

 

 

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