It's strawberry season in Texas and the local farmer's market in Lewisville was full of vendors with the delicate red fruit! Jon loves strawberry jam with small chunks of the the fruity goodness.
5 cups crushed strawberries (about 3 lbs)
1/4 cup lemon juice
7 cups sugar
1 pouch Liquid Fruit Pectin
Begin by sterilize Ball Quilted Jelly Jars and prepare canning lids.
To prepare fruit you sort and wash fully ripe strawberries; remove stems and caps. We saw a fun tip that you could push a straw up through the bottom of a strawberry and literally pop the cap off. Yes it works, but a small paring knife was easier to work with.
I cut my berries in half and used a potato masher to crush the berries.
to make the jam measure out 5 cups of crushed strawberries into a pot adding sugar and lemon juice. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim the froth off the top.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 10 minutes.
This will yield about 8 or 9 12oz jars. Guess what I'm having for breakfast tomorrow?!
As she was going to get it, he called, “And bring me, please, a piece of bread.” I Kings 17:11