Nothing quite signals the start of canning season like strawberry jam. Many may argue that rhubarb is the start, but I typically just freeze it for use later, so it is strawberries for me. To top it off, strawberry jam is easy to make, a great beginner canning project and nothing quite tastes like a jar of homemade strawberry jam. I love always having it available in the larder.
So I wait for that magical sale every year, the one where you can buy a few flats for a few bucks and this year the magical price was $5.88 for four pounds of berries. I left with 16 pounds and the canning commenced.
In the end I finished up with 34 jars of luscious, slightly runny, delicious and RED strawberry jam. Two were gifted and two were immediately eaten.
- 4 lbs strawberries
- 3 cups sugar
- ½cup lemon juice
- Wash and hull the strawberries then halve them and place into a large bowl.
- Pour three cups of sugar over the berries and stir gently to evenly disperse the sugar.
- Allow berries to macerate in the bowl for 2½ hours.
- Place your berries in a large, non reactive metal pot, pour in the lemon juice, and turn heat to medium high.
- Bring your berries to a boil and then lower the heat to medium and stir constantly for 20 minutes, or longer if you want a thicker more gelled jam. I prefer syrupy.
- Ladle the hot jam into sterilized canning jars and cap them for a water bath.
- Place your jars into already boiling water and ensure they are covered by water 1 inch deeper than your jars are tall and boil for 25 minutes, or for however long is recommended for your altitude as determined by the USDA.