Strawberry Jam

By chelyc13

2 to 3 day time commitment

Sterilize jars and lids for 10 minutes in boiling hot water. they should be piping hot when you add the preserves.

Ingredients

• Mammoth Stockpot
• 6 pints fresh perfect, sweet strawberries
• 9 cups sugar
• 3/4 cup freshly squeezed lemon juice (from about 5 lemons), rinds (kept whole and seeds reserved

Details

Servings 10

Preparation

Step 1

Instructions:

Wash, dry, stem, and slice (or chop) the berries. In a large bowl, toss them gently with the sugar and lemon juice; don't bruise your fruit. Let them macerate for 4 to 8 hours to release their juice. Tie up the lemon seeds in cheesecloth or an empty tea bag.

Transfer the strawberries and the lemon rinds and seeds to a very large stockpot. Bring to a boil over medium high heat and boil for 3 minutes, then turn the heat to medium and simmer for 10 to 15 minutes, stirring occasionally.

Skim off the loads and loads of foam that will surface -- this is best done with a large metal spoon. Remove as much of the foam as possible, as this will give your jam a clear, brilliant color. Allow the jam to cool in the pot, then transfer to a wide mouthed bowl or baking dish. Discard the lemon rinds and seeds. Let the jam sit, uncovered, stirring occasionally, overnight. This will help the jam thicken and keep the fruit from separating from the syrup. If the jam is not to your desired thickness, allow it to sit for 1 more day. Transfer the jam to jars remain clean and unsticky.

How to Store It:

Refrigerate up to 4 months.

How to Can It:

Carefully read through the canning directions on page 88 before you begin. Macerate and then cook the jam as directed, but continue to simmer rapidly, stirring often, until it reaches the jell point, checked with thermometer -- you want it to register 221 -- or the ice cold plate test. This should take about 30 minutes. Ladle into sterilized half-pint jars, leaving 1/4 inch headspace, and process in a hot water bath for 10 minutes.