Strawberry Jam

Ingredients

• ●1.4 kg (5 cups) fresh strawberries, hulled and crushed
• ●60 ml (¼ cup) fresh lemon juice
• ●1 package (49 g) powdered pectin
• ●900 g (4½ cups) sugar

Method

1. Prepare your water bath: fill a large pot with water and bring to a boil. Sterilize jars and keep them hot.
2. In a large heavy-bottomed pot, combine the crushed strawberries, lemon juice, and pectin. Bring to a full rolling boil over high heat, stirring constantly.
3. Add the sugar all at once. Return to a full rolling boil (a boil that doesn't stop when stirred) and boil exactly 1 minute, stirring constantly.
4. Remove from heat. Skim off any foam with a spoon.
5. Ladle hot jam into hot sterilized jars using a wide-mouth funnel, leaving ½ inch headspace. Remove air bubbles. Wipe jar rims clean with a damp cloth. Place lids and tighten rings to fingertip tightness (snug, not cranked down).
6. Process in the boiling water bath for 10 minutes (start timing when water returns to a full boil after jars are submerged).
7. Remove jars and let cool undisturbed for 12-24 hours. You should hear the lids "pop" as they seal. Check seals before storing.
8. *Storage:** Sealed jars keep in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 weeks.