Strawberry Jam

Ingredients

• 2 pounds strawberries – rinsed, hulled, roughly chopped
• 4 cups granulated sugar
• 2 tablespoons lemon juice – freshly squeezed

Instructions

1. Prepare jars and canner: Wash jars, lids, and bands. Set a rack in a deep pot, place jars on the rack, cover by 1–2 inches of water, bring to a boil, then reduce to a gentle simmer to keep hot while you make the jam. Keep lids in a small pan of hot (not boiling) water.
2. Combine fruit and sugar: In a wide, heavy pot, stir together the strawberries, granulated sugar, and lemon juice until the sugar is moistened. Let macerate 20–30 minutes, stirring once or twice, until the berries release their juices.
3. Cook to gel: Lightly mash the berries to your preferred texture. Bring to a rolling boil over medium-high heat and cook, stirring frequently and skimming foam, 15–25 minutes until thickened; the jam should reach 220°F on a thermometer or pass the cold-plate test (a dab wrinkles when pushed).
4. Fill jars: Remove hot jars from the water. Ladle hot jam into jars, leaving 0.25 inch headspace. Wipe rims, apply lids, and screw on bands until fingertip-tight.
5. Process and cool: Return jars to the boiling water bath, ensuring they are covered by 1–2 inches of water. Boil 10 minutes (add 5 minutes if above 1000 ft). Turn off heat, let jars rest in the water 5 minutes, then remove to a towel and cool 12–24 hours. Check seals; store sealed jars in a cool, dark place up to 1 year; refrigerate after opening.