Sunday, June 22, 2008

Strawberry Jam

Makes about 8 half-pints


2 quarts strawberries (organically grown if possible)
1 package powdered pectin
1/4 cup lemon juice
7 cups sugar


Wash and hull strawberries. Crush using a potato masher (or hands!). Combine crushed strawberries, pectin, and lemon juice in a large saucepan. Bring mixture to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch of headspace (or space at between the jam and the top of the jar). Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

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