Lemon Strawberry Jam


Lemon Strawberry Jam



Fill water canner about ¾ way full with water, place jars in water. Bring to a low boil over medium heat as you prepare jam. Bring a small saucepan of water to boil, add bands, sterilize, set aside on a clean kitchen towel. Turn saucepan off, add in lids and set aside.

Add strawberries, lemon juice and zest to a 8 quart tall saucepan, mix well. Gradually stir in pectin. Bring mixture to a full rolling that can’t be stirred down, over high heat, stirring constantly.

Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.

Sterilize a clean canning funnel and ladle in the simmering water. Pull jars out of hot water with tongs, draining as you go. Lay out on a clean/dry kitchen towel.

Ladle hot jam into hot jars leaving ¼ inch head space, using a funnel for less mess. Wipe rim with a damp paper towel. Center lid on jar. Apply band until fit is fingertip tight. Place jars in your canning rack (how many fit depends on your rack size/shape). lower into canner, making sure the jars are completely covered with water. Turn up to high and bring to a boil covered.

Process with water boiling for 10 minutes. Remove jars with a jar lifter, set on a dry kitchen towel and cool. Listen for popping ‘pings’, check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. If any haven’t sealed, refrigerate those jar(s) and use up within a month. Otherwise, canned jam is good for a year, store preferably in a cool and dark area.

Makes about 9 8-ounce jars.