Strawberry Jam

By JimMac

Ingredients

• 2 pounds strawberries, washed and hulled
• 3 cups sugar
• 1/4 cup lemon juice

Preparation

Step 1

Method:

Place the strawberries and sugar in a bowl, cover and refrigerate for 4 to 8 hours.

Remove the strawberries from the fridge, place in a large, heavy-bottomed pot, and add the lemon juice. Bring to a boil, skimming the foam off the top, and let cook until the mixture reaches the jelling point (220˚ on a candy thermometer, or when a spoonful “gels” after 3 minutes when placed on a chilled saucer).

Pour the mixture into a bowl, and let cool. Cover and refrigerate overnight. The next day, reheat the mixture until boiling. Pour into sterilized canning jars, and seal according to manufacturer’s directions.