Time is flying by too quickly.
I made this jam over a month ago.
I have since made more raspberry jam.
My sister in law posted a photo yesterday of her wedding invite. From 3 years ago. It felt like yesterday.
The husband and I at their wedding.
Also, I blinked then this happened.
Can’t believe this was 5 years ago.
I still think I look like this.
But thankfully I don’t.
Moral of the story, get making strawberry jam before you run out of time. Time goes by faster than you think.
[ from Intimate weddings ]
Makes approx. 10 250ml jars. I reduced the amount of sugar from 6 cups to 5 because I don’t like an overly sweet jam. The jam still set quite nicely and you taste more of the strawberry flavour, but feel free to use all 6 cups if you so please.
13 cups strawberries, cleaned and hulled ( about 4.5 pounds)
5 cups of sugar
1/2 cup lemon juice
Place the strawberries in a large pot over medium-low heat. Mash the berries with a potato masher while bringing them up to a simmer. You can mash the berries to whatever consistency you like, I prefer a smoother jam, so I mashed quite a bit. The berries will also break down during the cooking process. Once the fruit is simmering, stir in the sugar and the lemon juice. Turn the heat up to high and bring to a boil. The berries will have to boil for 30 minutes, stirring frequently and skipping the hot pink foam off as you go. The jam will be ready once a cold spoon dipped into the mixture will hold the jam. It’s not ready if the jam runs off the spoon like syrup.
Once finished, remove pot from heat and fill prepared jars. Process in boiling water for 15 minutes. Let jars rest for at least 24 hours before using. Store in a cool, dark place for up to a year.
Don’t know the full process, start to finish for canning? Here’s a link from the pro’s at Bernardin.