From the kitchen of Ann Marie Barkwell.  This
strawberry jam recipe uses lemon juice instead of
pectin. Stephanie and I make jam together every
year. Set up takes awhile, so once we start, we
make one batch after another.  
Supplies:
                                     * (links to buy)
Step by Step Recipe:
Fill canner with water.  Use enough water to cover
your jars by an inch. Bring water to a simmer.

Wash jars & screw bands in hot soapy water.

Add flat lids to small pot.  Cover with plenty of
water.  Put on stove set at low.  Leave lids in water
until ready to use.

Rinse & hull strawberries.  Set in colander to drain.

With a DRY MEASURE CUP & a level knife,
measure
4 c sugar.  Put in "sugar" bowl. [photos 1
& 3]

In food processor, pulse strawberries into small
pieces.  Measure exactly
4 LIQUID CUPS of
chopped strawberries
into "berry" bowl.  [photos
2 & 3]

In large pot, stir sugar, strawberries and
1/4 c
lemon juice
together over low heat until the sugar
is dissolved.  [photo 4]

When mixture is incorporated [photo 5], turn heat
up to high (I use 1 notch below the highest setting).  
Stirring constantly, bring mixture to a full rolling boil
(a boil that does not calm when stirred). [photo 6]  

Stirring constantly, cook 10 more minutes.
To see if it's done, spoon a drop of hot jam on a
plate.  Drag a spoon through it.   If it stays
separated, it's done. If it pulls together, it's not
ready.  Cook 2 more minutes,  test again, repeat
until it passes the spoon test.

Turn heat off.

Using funnel, ladle hot jam into jars, filling to within
1/8" of tops. Spoon foam (if any) off tops. [photos 7
& 8]

With damp washcloth, wipe rims & threads.  This
ensures a good seal.  [photo 9]

Use tongs to remove a lid [photo 10].   Center &
screw band on to hold it in place [photo 11].  We
use a hand towel to hold the jar.  The hot jam
quickly heats the glass. [photo 12]

After placing all lids, check each jar to see if you
can tighten it a bit more.

Using Jar Lifter, gently place jars on elevated rack
inside canner.  Jars should NOT directly touch
bottom of canning pot.  Water must COVER jars by
1 inch.  Add boiling water if needed.

Cover.  Process jam 10 minutes.

Remove jars & place upright on a towel to cool
completely.

Lids will "pop" as they seal.

When jars are cool, press center of lid.  If the lid
springs back, it did not seal.  It is fine to eat, but
must be refrigerated.

Refrigerate OPEN jams up to 3 weeks.

Store UNOPENED jams in a cool, dark, dry place for
up to 1 year.

Makes 4 1/2 jars.
1
2
3
4
6
5
7
8
10
9
11
12
Click here for Strawberry Jam Labels.
Strawberry Jam (cooked)
Strawberry Jam Labels
"I believe in the magic of kindness."
Note: If using pectin, powdered pectin foams less than Certo's liquid (pectin always comes with a
recipe.)
HOME APPETIZERS BREADS COOKIES DESSERTS MAIN DISHES SIDES FAMILY TREES HOLIDAYS & CRAFTS MISC
Recipe Summary:
4 c sugar
4 c strawberries, coarsely chopped
(I use a food processor- measure after chopping)
1/4 c lemon juice

Stir over low heat until the sugar is dissolved.  Increase heat to high.
Bring mixture to a rolling boil, cook 10 minutes or until jam passes spoon test, stirring constantly.
Ladle jam into jars & put in water bath canner for 10 minutes.

Makes 4 1/2 jars