Ingredients:
2 lbs. fresh strawberries (hulled and halved)
4 cups granulated sugar
1/4 cup lemon juice
Directions:
Place the strawberries in a large pot and mash them using a potato masher until they reach your desired consistency. If you like chunkier jam, leave some pieces intact.
Add the granulated sugar and lemon juice to the pot with the strawberries. Stir well to combine.
Cook the mixture over medium heat, stirring constantly until the sugar is fully dissolved and the mixture comes to a boil.
Once boiling, continue to cook while stirring frequently. Skim off any foam that forms on the surface. Cook until the jam thickens, which should take about 20-25 minutes. To test for doneness, place a small amount of jam on a cold plate; if it wrinkles when pushed with your finger, it’s ready.
Remove the pot from heat and let the jam cool for a few minutes.
Carefully pour the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars tightly with lids.
Allow the jars to cool to room temperature. Once cooled, store the jam in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life.
Prep Time: 10 mins | Cooking Time: 25 mins | Total Time: 35 mins
Servings: Makes about 4 cups
