- 2
Ingredients
- 1 quart strawberries, hulled
- 1 1/2 cups sugar
- Juice of 1 lemon
- 5 slices ginger
Preparation
Step 1
Rinse and dry the strawberries; place in a 5-quart casserole. Lightly crush some of the berries, then stir in the remaining ingredients. Bring to a boil slowly, stirring.
Raise the heat and boil rapidly, stirring often, for 15 or 20 minutes or until the jam thickens. Turn off the heat and let jam calm down for 5 minutes.
Skim off any foam and spoon jam into sterilized jars. Close the jars, turn them upside down, and cool overnight. Refrigerate until needed, up to three weeks.
For long-term storage, fill sterilized canning jars with set jam, leaving 1/2 an inch of headroom. Clean rims and seal with a lid. Place jars upright on a rack inside a deep pot. There should be at least 3 inches of space above the jars. Cover the jars with 2 inches of hot water. Cover the pot, bring to a boil for 10 minutes. Remove the jars, keeping upright. Let cool to room temperature. Before storing jars, check the lids: They should be flat or concave. Jars that aren't properly sealed should be refrigerated, not stored, to prevent contamination - and should be used within 3 weeks.
Nutrition information:
Per tablespoon
45 calories
11 g carbohydrates
0 g protein
0 g cholesterol
0 g fat