I'm trying to begin summer bucket list projects early so that I can fit them in at a more leisurely pace. After all it's summer!
Atop the list, making homemade strawberry jam. I prefer jam recipes that don't contain pectin or citric acid.
I created the small jar labels in a round format if you want to make summer jam and label your jars.
Download Strawberryjamlabelround
Ingredients
- 2 pounds fresh strawberries, hulled
- 4 cups white sugar
- 1/4 cup lemon juice
Directions
- 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 head-space, 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.
Footnotes
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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




































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