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Strawberry Jam, Paula Deen's

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"I make strawberry jam for my family because it tastes a thousand times more wonderful than what you'd buy in the store; it's full of lush strawberry flavor. And I have never met a soul who could turn away a good strawberry jam on a hot buttered biscuit."

List of Ingredients

â—¦ 3 pounds strawberries, hulled and halved
â—¦ 3 cups sugar
â—¦ Finely grated zest of 1 lemon
â—¦ â…“ cup fresh lemon juice


Recipe

In a large, wide, heavy-bottomed non-aluminum saucepan, toss the strawberries with the sugar and let stand off the heat, stirring occasionally, until the sugar is mostly dissolved, about 1 hour. Mash lightly with a potato masher.

Add the lemon zest and juice to the strawberries and bring to a boil over medium-high heat, stirring until the sugar is fully dissolved. Reduce the heat to a simmer and cook, stirring occasionally, until the fruit is glassy and the jam runs off a spoon in thick, heavy drops, 20 to 25 minutes. The mixture should register around 220° F on a candy thermometer. Skim off any foam that rises to the surface of the jam.

Spoon into hot, sterilized half-pint jars (leaving ½ inch of room at the top) and process for 10 minutes.

Makes 4 half-pints