Summer Strawberry Jam Recipes

SUMMER STRAWBERRY JAM

Steps:

• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, 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.
• Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.
• Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.