Strawberry Jam June 23, 2015 by Jill Foucre Leave a Comment Strawberry Jam 2015-06-23 01:34:56 Print Ingredients 4 lb. strawberries, washed, hulled, cut into chunks (I like 1”) 2 ¼ lb. sugar zest and juice of 1 lemon (or lime) Instructions 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. 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. Notes Makes approx. 8 6oz jars of jam. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/