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Strawberry Jam

Created by ladybug on May 27, 2012

1 quart of fresh strawberries, washed & sliced, about 4 cups - strawberries must be all red and ripe
2 cups sugar

Step 1: Prepare canner and wash/sterilize 3 half-pint mason jars. (Keep jars in hot (not boiling) water until ready to use.)
Step 2: Put the strawberries, lemon juice, zest, and sugar into a heavy bottomed saucepan and bring to a boil, stirring to dissolve the sugar. Keep heating the jam until it reaches a temperature of 220 degrees F., stirring often. Warm lids in hot (not boiling) water to sterilize and soften seal.
Step 3: When jam has reached the desired consistency (see note above re testing), remove from heat and skim off any foam. Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads and close with lids.
Step 4: Process in a boiling water bath for 10 minutes, then remove from water and let cool completely, 12 hours without moving. Tighten lids and store in an dark cupboard for up to 1 year.