Wednesday, April 11, 2012
I just love strawberry jam. It is hands down my favorite "jelly". I'm hoping maybe next year we will try our hand at raising them. Until then I'll just have to hit the farmers market for fresh strawberries. The season is almost here and I've run out of strawberry jelly! (oh the horror) I had some in the freezer so I decided to take the last of the strawberries I had and whip some up. I've been using this recipe for about 3 years now. I like the fact that I don't need pectin. And it beats the store bought stuff hands down.
2 pounds fresh strawberries, hulled
3 cups white sugar
1/4 cup lemon juice
1/2 teaspoon butter (it helps keep the foam down)
In a big bowl, crush strawberries until you have 4 cups of mashed berry. In a heavy bottomed pan, mix the strawberries, sugar, butter and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees. If you don't have a thermometer make sure to have it a rolling boil around 15 minutes. Don't forget to stir because it WILL scorch. Spoon into hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
To test for jelling
Place three plates in a freezer... after about 10 minutes of boiling put a teaspoon of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
I originally got this recipe from Allrecipes.com and have changed it up a bit. It usually makes just over 5 half pints (jelly jars) Don't try to double this recipe, trust me, it doesn't work well. Don't ask me how I know ok? LOL!
~~~~~~ Hey ... I'm Just Sayin' ... ~~~~~~
PS If you are wondering about the extra jars in the picture.... I had some apples that needed to be used and decided to make some apple butter in the slow cooker. Since I was processing the other jelly I figured I'd go ahead and can this too instead of storing it in the fridge!