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:

*3 pounds fresh strawberries, hulled and cut into quarters (cups, crushed)

*3 cups granulated sugar

*1 Granny Smith apple, peeled and grated (do not omit this)

*2 tablespoons lemon juice (this is one of the few times that you don't use fresh)

Directions:

~Bring your canning boil filled 3/4 full (or more) to a boil.

~In a dutch oven or a large stock pot, mash the cut up the 3 pounds of strawberries. 

~Add 3 cups granulated sugar, 1 peeled and grated Granny Smith apple, and 2 tablespoons of lemon juice.

~Cook over medium-high heat stirring until the sugar dissolves.

~Turn heat up to high, and bring the mixture to a full rolling boil (117-220 degrees), stirring constantly (this will take about 20 minutes).

~Whisk mixture right before taking final temperature (this helps for a more accurate temperature).

~Remove from heat and skim off any foam.

~Fill sterilized hot jars with jam, leaving about 1/2 inch headspace.

~Gently take a knife and push it up and down in the jar of jam couple times to remove any air bubbles.

~Wipe off the top of the jar.

~Place lid and ring on jar, turning finger tight.

~Place jars into hot water bath (water sold be at least 1-inch above the jars.

~Cook for 10 minutes.

~Shut off heat and allow to sit in hot water for another 5 minutes.

~Remove from hot water (bubble in lid should be gone, or will go away as the jam cools.  This means it sealed).

~Allow to sit for 24 hours to before storing.