Strawberry jam, our absolute favorite…begins with fresh local strawberries (9 quarts, about 9 lbs)
We wash, cut, and simmer with 5 cups sugar, the juice and zest of one lemon…for about 45 minutes to an hour, until it’s nice and syrupy. While its cooking, I sterilize the jars, 8 pint jars…and the lids.
Then, done! 8 pints of our favorite jam, to top our toast, stir into yogurt, top ice cream, or in grilled cheese sandwiches (it’s good, trust me..)
9 quarts (approx 9 lbs) local organic strawberries
5 cups organic sugar
1 lemon, juice and zest
(Makes approximately 8 pint jars)
A good tutorial on water bath canning and jam making can be found here: