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Strawberry Jam
Preparation info
- Makes about
4
half-pint jars - Difficulty
Easy
Appears in
Published 2010
You don’t need to use as much (or any) lemon zest here. But I think its fresh, puckery tartness makes the strawberries taste more like strawberries, and if you have a lemon or two on hand for the juice, you might as well use the zest, too.
Ingredients
3 pounds 9 cups 1½ cups
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
Put the strawberries and sugar in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes. Pour into
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