Strawberry jam is always a great treat. It is also pretty simple to make.
Jam can be made at any time of the year. If you don’t have fresh fruit, use frozen.
You will need 5-6 half pint jars or 3 pint jars.
Flats and bands for sealing.
Prepare your jars, lids(flats), and bands by washing them in hot soapy water.
Keep the jars and lids and bands in very hot water while you get the jam made.
For the jam:
You will need a large pan. A 5 quart dutch oven is just about perfect.
8 cups strawberries, crushed
5 cups sugar
2 Tablespoons lemon juice
Put the strawberries in the dutch oven and crush them. A metal spatula will work as will a slotted spoon. If you have a potato masher, that is perfect.
Add the sugar and lemon juice and stir.
Bring to a boil over high heat. Stir frequently.
Boil until it is translucent and thick. It will take about 25 minutes.
Don’t go much longer than that or your jam might get gummy. It is better to have it a bit soft than too gummy.
Skim off any foam. If you have some foam you have trouble removing, it won’t hurt anything so don’t worry too much about that.
Remove jars from the hot water. Do this about 5 minutes before filling.
Ladle the jam into the jars leaving about 1/4″ headspace.
Wipe off the jar rims.
Get a hot damp cloth.
Wipe the seal of the lids and lay on the jars.
Wipe the threads of the bands and screw the bands onto the jars.
Do this as quickly as you can.
Turn jars upside down for 5 minutes before turning back upright to cool.