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Strawberry Jam
Prep
20 mins
Cook
20 mins
Servings
40
Difficulty
Medium
There's nothing quite like homemade strawberry jam, and I'm thrilled to share this simple recipe with you. Fresh strawberries are packed with vitamin C, which boosts your immune system while adding natural sweetness to this beloved spread. What I love most about making jam is how quick it comes together, ready in just forty minutes from start to finish. The best part? You probably have everything in your pantry already, making this an affordable and foolproof way to preserve summer's finest fruit. Your toast will never taste the same.
Ella x
Ingredients
- 22 pounds fresh strawberries, hulled
- 44 cups white sugar
- ¼ cup lemon juice¼ cup lemon juice
Detail level
Instructions
- 1
Crush strawberries in a wide bowl in batches until you have 4 cups of mashed berries.
- 2
Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
- 3
Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
- 4
Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly.
- 5
Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.
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