Ingredients
- 4 cups fresh strawberries, hulled and chopped
- 4 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1 (3-ounce) pouch liquid pectin
Instructions
- In a large bowl, mix the chopped strawberries with sugar. Let stand at room temperature for about 2 hours, stirring occasionally. This process helps the sugar dissolve and the strawberries release their juices.
- Transfer the strawberry mixture to a large, heavy-bottomed pot. Add lemon juice and bring to a rolling boil over high heat, stirring frequently.
- Once boiling, add the liquid pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly.
- Remove from heat and skim off any foam from the surface with a metal spoon.
- Ladle the hot jam into clean, sterilized jars, leaving 1/4-inch headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills. Place the lids on and screw on the bands until they are fingertip tight.
- Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- Remove jars from the water bath and let cool completely on a towel at room temperature for 24 hours.
- Check that all lids have sealed properly. Any unsealed jars should be refrigerated and used within 3 weeks.
Spread a spoonful of this vibrant homemade strawberry jam on your morning toast and let the sweet, tangy flavors transport you to sun-drenched strawberry fields – a delicious way to preserve summer’s bounty and brighten up even the dreariest of days!
