Strawberry Jam

I never seem to make enough strawberry jam for my family. It's easy to make, so much better than store bought. We love it on pancakes, waffles, toast, ice cream, PB & J sandwich, or right from the spoon.

STRAWBERRY JAM 

(makes about 5 jelly jars)

Ingredients:

*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

Directions:

~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.

~Seal

~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.)

Variations:

`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.