Description
Enjoy your farmer’s market strawberries fresh all year long with this easy strawberry jam recipe.
Ingredients
Units
Scale
- 5 pounds thinly sliced strawberries (about 5 lbs.)
- 1/4 cup bottled lemon juice
- 6 Tbsp. Ball® RealFruit™ Classic Pectin
- 7 cups granulated sugar
Instructions
- Combine 5-6 pounds of strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
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Ladle hot jam into a room temperature jar leaving a 1″ headspace. Wipe jar rim. Leave jar uncovered for an hour or so. Leaving enough time for the jam to significantly cool down. Repeat until all jars are filled.
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Apply lid to cooled jars and turn a little tighter than finger tip tight. Carefully set jars upright in the freezer to freeze fully. About 24 hours. Once frozen, jars can be stored on the side or even upside down, but freeze upright first if possible, then move if needed.
Notes
Equipment:
- Heavy non reactive Stock Pot
- Potato masher
- Assorted Mason jars and lids
- Candy Thermometer
- Large Funnel
- Large Ladle
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Toppings
- Method: cooking and freezing
- Cuisine: American