STRAWBERRY JAM (makes about 5 jelly jars)
*2 pounds fresh strawberries, hulled (4 cups, crushed)
*4 cups white sugar
*1/4 cup lemon juice (I use fresh squeezed, when possible)
*1 teaspoon butter
~In a large bowl, crush strawberries.
~In a heavy duty saucepan, mix together the strawberries, sugar, and lemon juice.
~Stir over low heat until all the sugar in dissolved.
~Turn heat up to high, and bring the mixture to a full rolling boil.
~Add butter once it starts to foam. (It will help decrease the foam)
~Stir often until the mixture reaches 220 degrees. It will turn a dark red and be syrupy (about 20 minutes after it starts to boil.) ***It will burn in a second once it starts the boiling stage, if not stirred enough
~Once reached 220 degrees, boil an extra 2 minutes.
~Pour hot jam into sterile jars, leaving 1/2 inch headspace.
~Wipe tops of jars making sure any jam residue is removed.
~Process in a hot water bath for 15 minutes.
~Remove from water bath and let cool, listen for that much loved ping sound. (This means it sealed. If you feel a bubble in the lid after it's cooled, this means it did not seal. Either start the water bath process over again, with a new lid, or just store in fridge.)
`add raspberries and blueberries with it for a mixed berry jam.
`freeze jam instead of doing the bath process. I use the Ball Plastic Freezer 8 ounce Freezer Jars"
Helpful Hint: Place three plates in a freezer. After about 10 minutes of boiling place one teaspoon of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate. If it doesn't run back together it's ready to be canned or froze.
Use a long handled wooden spoon to avoid splashes of sticky hot jam.