Strawberry jam

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. 

When jam is done, and jars are sterile, I funnel jam into jars, lid them (I’m using the old swing type jars for this jam), and immerse them in the water bath for 15 minutes.

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..)

My recipe:

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:


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