Makes 8 cups
Ingredients
- 3 pints strawberries, washed, hulled and halved
- 3 1/2 cups sugar
- 1 lemon, zest, and juice
Directions:
- In a wide, heavy-bottomed saucepan, place strawberries, sugar and lemon zest and juice. Crush strawberries a bit with a potato masher. 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, about 10-15 minutes.
- You can test the jam’s readiness to bottle by dribbling a small spoonful on a cold plate. If the mixture jells, it’s ready.
- In a wide, heavy-bottomed saucepan, place strawberries, sugar and lemon zest and juice. Crush strawberries a bit with a potato masher. 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, about 10-15 minutes.
- You can test the jam’s readiness to bottle by dribbling a small spoonful on a cold plate. If the mixture jells, it’s ready.
Transfer to a 4 hot, sterile pint jars, leaving 1/4 inch headspace, and seal. Process in water bath for 10 to 12 minutes. Or, if the jam is going to be eaten right away, don’t bother with processing and just refrigerate.