Strawberry Jam Recipe
have not opened the strawberry jam yet. One recipe from Ball gave the
best jam...ever. I altered it slightly. You slice the fruit (5 cups
after slicing) and cover it in sugar (4 cups of raw organic). Put in the
fridge for 12 to 24 hours.
Put pan on the stove, add
1/3 cup of lemon juice and bring to a boil. Cook for 10 to 15 minutes to
thicken. Let cool enough to put back in the fridge for another day. The
next day, put on the stove and get it hot while getting your canning
stuff going- jars, lids and the like. Can up following the directions
for water-bath canning. Process for 20 minutes (in the flatlands), 25
for my elevation. Turn off flame and take lid off pot and let sit for 5
minutes before taking out to cool on a thick towel and... you know the
Oh man, the flavor is worth spreading it out
over a few days. We did not have enough of our own and had to buy the
store ones. They tend to be only half as good as homegrown. The process
really brings out their full flavors. Yum.
I will try to add a photo sometime.