Classic Strawberry Jam

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My Mom has a strawberry patch in her yard so for a few weeks in the early summer they’re completely inundated with strawberries. This year, they ended up being really busy during strawberry season so when I stopped in one day she passed off several pounds of strawberries to “do something with” - so I decided to make up some jam.

This was my first time making jam – and only my second time canning – but it went incredibly well. I recently picked up Put ‘em Up! and it’s an excellent guide for anyone learning to can. This took a bit of time to make, but it was very much worth it – I’ve been loving having the fresh jam on toast for breakfast!

Classic Strawberry Jam
(from Put ‘em Up!)
Makes 7 half-pint jars

8 c. strawberries, hulled and halfed if large
2 c. sugar
1/4 c. bottled lemon juice

Toss the strawberries and sugar in a large bowl and let sit in the refrigerator overnight to coax out the fruit’s juice.

Transfer the mixture to a large nonreactive saucepan. Bring to a boil, stirring and crushing to release the juice. Stir in the lemon juice. Continue to cook, stirring frequently, until the jam reaches the desired gel, about 20 minutes. Remove from the heat and let rest for about 5 minutes, stirring occasionally to release air bubbles. Skim off any foam.

Use the boiling water method to can: Ladle into clean, hot half-pint canning jars, leaving 1/4 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on the jar bands. Process for 10 minutes. Turn off heat, remove canner lid and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.