If you like it, save it!
Save and organize all of the stuff you love in one place.Got it
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it
Serves about 5 1/2 pint jars
- 3 pounds strawberries/hulled
- 5 cups sugar
- 1/4 to 1/2 cup lemon juice
- Wash and hull the strawberries. Cut any large berries in half. I like my jam to have chunks of fruit so I don't cut the strawberries up much.
- Add the sugar to the strawberries and let sit for 8 hours or overnight. Put them in a non-reactive pan. I use my French copper jam pan.
- Add the lemon juice to the berries and bring to a boil. Boil for about five minutes. Remove from heat and let sit overnight. (Sometimes, my berries have sat for more than one night. Depends on my time constraints.)
- Bring the berries to a boil and boil rapidly for about five to eight minutes. Stir frequently so you don't burn the bottom of the pan. You can skim off the scum if there is a lot. Ladle jam into hot sterile jars and process in hot water bath or freeze.
- You should end up with a tasty jam that has nice consistency and nice chunks of fruit.
- This recipe was entered in the contest for Your Best Strawberries