July 22, 2007 

made 2 batches of Strawberry Jam from our strawberries which are finally ripe here. Being in zone 2, we are weeks behind most of you readers. But "Kid" and I picked a whole strainer full.

Strawberry Jam Recipe

5 cups of smashed but not pulverized strawberries with them hulled and washed.

1/4 cup of Lemon Juice

1 packet of pectin

7 cups of white sugar

A teaspoon of butter

Smash the strawberries so there is still recognizable fruit in it. Put in a heavy bottomed pot. Add in the lemon juice and stir. Add in the pectin and then stir and bring to a boil. When boiling add your sugar. Stir and bring to a boil, add the butter to keep it from foaming too badly and hold at a hard boil (one you cannot stir out of a boil) for one full minute. You can skim the foam off the jam if you like. It makes for a prettier jam. 

Have your jars ready and pour the hot jam into the jars and leave 1/4 to 1/2" of space to the top. Wipe the rim with a clean towel and then screw the lid on. Turn the jar upside down on a towel for 5 minutes to sterilize the top. Then turn upright (you will have to use a potholder now as the glass will be too hot to touch with your bare hand) and leave them alone. When you hear a popping noise, they have vaccuum sealed themselves. Let cool and then store in your cupboard.