Preservnation: Strawberry Jam & How To Make It

Jams and Jellies are a favorite form of preservation for many people. Who doesn't love liquid candy to smother on bagels, toast, and rice cakes?!

In this edition of "Preservnation, Homestead Recipes", I will be sharing my favorite strawberry jam recipe. This jam is so good that I am very guilty of eating it straight out of the jar with a spoon.

Strawberry Jam

Ingredients:

Instructions:

1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.
2. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice.
3. Stir over low heat until the sugar is dissolved. Add Butter to reduce foam. Increase heat to high, and bring the mixture to a full rolling boil.
4. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
5. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal.
6. 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 Jellying:

1. Place three plates in a freezer.
2. After about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate.
3. Return to freezer for a minute.
4. Remove plate from freezer and run your finger through the jam on the plate.
5. 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!

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