Strawberry Jam

Strawberry Jam
  1. 4 lb. strawberries, washed, hulled, cut into chunks (I like 1”)
  2. 2 ¼ lb. sugar
  3. zest and juice of 1 lemon (or lime)
  1. Mix all ingredients together in a large pot over medium-high heat until berries begin to lose their juice. Bring to full boil; cook, stirring often, 20-30 minutes, or until mixture thickens and temperature on a candy thermometer reaches 220 degrees. Skim foam from the surface with a stainless steel spoon.
  2. Pour jam into warm jars, wipe rim, seal and refrigerate for 4 months. Alternately, process in water bath for 10 minutes to store at room temperature for 1 year.
  1. Makes approx. 8 6oz jars of jam.
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