This month, my assigned blog is It’s Yummy to my Tummy. Heather’s blog is packed full of family friendly recipes and I found quite a few that were just my style. You definitely need to visit her blog for a few new recipes.
I reduced the amount of sugar since the strawberries were so sweet and added lemon juice. (Lemon juice is naturally high in pectin and will help the jam set.)
- 16 oz strawberries, hulled and coarsely chopped
- 3/4 cup of sugar
- 2 tbs lemon juice
- In a heavy bottom sauce pan, mix strawberries, sugar, and lemon juice.
- Stir over med-low heat until the sugar is dissolved.
- Increase heat to med-high and bring mixture to a rolling boil.
- Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)
- Transfer jam to a jar and let cool to room temperature.
- Seal jars and store in refrigerator for about 10 days (or freeze)
Makes a bout 1 3/4 cups
Additional tips: If you have a candy thermometer, when the jam reaches 215 F, it’s ready.
If you want a less chunky jam, you can process fruit in a food processor before cooking or use an immersion blender while fruit cooks.
Enjoy! What are some of your favorite uses for jam?
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