Strawberry Week: Day 3
I love Strawberry Jam. It is so good on buttered toast with tea. It's even better when sharing a scone with clotted cream! This was my first time making jam, and I'm so glad I tried it!
Makes enough to fill at least 2 8 oz jars.
3 cups Fresh, Strawberries
2 cups Sugar
Juice of 1 large Lemon
Wash and hull strawberries. Slice into a measuring cup until 3 cups are reached.
Lightly smash about half of the strawberries if desired.
Stir in sugar, cover and refrigerate until juice is extracted or overnight.
Place strawberry mixture in saucepan, add lemon juice and turn heat to medium high until mixture begins to boil. Stir frequently.
Simmer on low for 20 minutes or until the liquid gels on a cold plate. (Put a plate in the freezer ahead of time and allow time to chill.)
Turn off heat and allow to cool to room temperature, about 1 hour. Pour into jars and store in refrigerator for use within a week, or pour into plastic containers and store in freezer.
*Note: If you have very sweet strawberries, you can use less sugar.