Thursday, March 31, 2011
Easy Strawberry Jam
3 pounds Strawberries, topped and sliced
3/4 cup sugar
2 tbsps lemon juice
Add all ingredients to 5 quart sauce pan. Bring to boil and then reduce heat to medium low to simmer. Stir occasionally for 45 minutes. Allow to cool and then pack in sterilized jars. Keeps in fridge up to 1 month.
**You know me...always changing things up. I had only 2 pounds berries on hand so I used what I had. I figured 1/4 cup per pound of berries, and reduced the sugar to 1/2 cup. I didn't decrease the lemon juice and wish I had, but the jam is not too tart. Per the recipe (Country Living or BH&G?) blurb, strawberries have enough natural pectin that it's not necessary to use boxed pectin. I like that I could use just what I had on hand without purchasing anything extra. It tastes very good! I don't know yet if it will gel like commercial jelly, because it's too warm yet to tell, but it is nice and thick and syrupy the way warm jelly usually is...