Strawberry Jam

Directions:

In a large bowl, combine strawberries and sugar. Let sit for 1-2 hours, allowing the strawberries to release their natural juices.

Transfer the strawberry and sugar mixture to a large saucepan. Add lemon juice. Stir over low heat until the sugar has dissolved.

Increase the heat to high and bring the mixture to a boil, stirring frequently. Once boiling, reduce the heat to medium and simmer until the jam reaches the gel point, about 20-25 minutes. You can test for gel point by placing a small amount of jam on a cold plate; if it wrinkles when pushed with a finger, it’s done.

Remove from heat and skim off any foam with a spoon.

While the jam is still hot, ladle it into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars and process them in a boiling water canner for 10 minutes.

Allow the jars to cool at room temperature. Check seals before storing in a cool, dark place.

Prep Time: 1 hour 30 minutes (including resting) | Cooking Time: 30 minutes | Total Time: 2 hours

Kcal: Approximately 50 kcal per tablespoon | Servings: Makes about 4 cups