FRESH STRAWBERRY JAM
TOTAL TIME: 30 mins
PREP TIME: 15 mins
COOK TIME: 20 mins
2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved
1. Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.
2. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.)
3. Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
4. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
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