Lemon Strawberry Jam

It’s a lot easier than you might think to make your own strawberry jam.

Lemon Strawberry Jam

2016-05-06 19:58:35

Makes 8 half-pint jars

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Ingredients

1. 8 half-pint jars, metal lids, and metal bands
2. 4 pounds strawberries, thoroughly washed and hulled
3. 1 tablespoon lemon zest
4. 5 tablespoons fresh lemon juice
5. 1 tablespoon fresh thyme leaves (optional)
6. 1 (1.75-ounce) box regular powdered pectin
7. 7 cups sugar

Instructions

1. Prepare 8 half-pint jars, lids, and bands according to manufacturer’s instructions. Prepare boiling water-bath canner.
2. In a glass pie plate, place strawberries, in batches, and crush with a potato masher. Using a liquid measuring cup, measure 5 cups crushed strawberries, 1 cup at a time, and transfer to a large nonreactive Dutch oven.
3. Stir in lemon zest and juice, thyme if using, and pectin to strawberries until pectin dissolves. Bring to a boil over high heat, stirring often. Add sugar all at once, and return to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat, and skim foam from jam.
4. Ladle hot mixture into hot sterilized jars, leaving 1/4-inch headspace. Remove any air bubbles, and adjust headspace as necessary. Wipe jar rims with a clean, damp cloth. Immediately cover with lids, and screw on bands to fingertip tightness.
5. Process in boiling water-bath canner according to manufacturer’s instructions for 10 minutes. Remove canner lid; let jars stand in canner for 5 minutes. Place jars on a clean towel on a counter to cool for 24 hours. Check seals. Refrigerate any jam that does not seal for up to 1 week.

Notes

1. Package sizes of boxed powdered pectin will vary slightly from brand to brand. Any brand will work as long as it is regular (not no-cook or low-sugar) pectin.

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Step-By-Step Directions

Step 1: Always thoroughly wash produce before canning.

Step 2: Crush berries in a single layer using a potato masher.

Step 3: Stir until pectin completely dissolves.

Step 4: Have sugar measured and ready to add all at once.

Step 5: Skim foam from jam using a slotted spoon. 

Step 6: Ladle jam into jars, and remove any air bubbles.

Step 7: Check headspace, and add lids. Screw on bands to just fingertip tightness; do not over-tighten.

Step 8: Place jars on canning rack, and lower into canner. Bring water to a full rolling boil before starting to count processing time. Check seals after letting jars cool for 24 hours.

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