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Favorite Strawberry Jam

Source of Recipe


From "The Complete Book of Small-Batch Preserving"



List of Ingredients



• 4 cups halved or quartered firm strawberries (about 1 pound)
  
• 2 cups granulated sugar
  
• ¼ cup lemon juice
  






Instructions



1. Mix berries and sugar and let stand for 8 hours, stirring occasionally.
   
   
2. Place berry mixture in a medium stainless steel or enamel saucepan. Bring to a boil over medium heat. Add lemon juice; return to a boil, and boil rapidly for 5 minutes. Remove from heat, cover, and let stand 24 hours.
   
   
3. Bring berries to a full boil over high heat and boil rapidly for 5 minutes, stirring constantly. Remove from heat. Ladle into hot jars and place filled jars in a canner containing hot water. Adjust water level to cover the jars about 1 inch. Cover the canner and bring water to boil. Boil for 10 minutes. (The water must remain at a full boil for 10 minutes.)
   
   Yield: 2½ cups
   
   
   VARIATION
   For Strawberry-Rhubarb Jam, add 1 cup finely chopped rhubarb to strawberries in Step 1 to make 3 cups jam.