Strawberry Jam (Amber’s Version)
For Mother's Day I wanted my hubby and kiddos to go pick strawberries so that is what we did this past weekend. I had big plans and several recipes I was going to try but time started getting away from me so I did a double batch of strawberry jam and cut up and froze all the rest for smoothies and more jam later on. Here is the recipe I used:
- Prep Time : 10 minutes
- Cook Time : 16 minutes
Ingredients
- Strawberries - 8 cups washed, sliced hulled
- Liquid Pectin - 2 packages
- Sugar - 7 cups
- Butter - 1/2 tablespoon
- Juice from 2 Lemons
Instructions
- Put strawberries in large saucepan with sugar, butter and lemon juice.
- Cook until it is in rolling boil for about 5 minutes.
- Add liquid pectin packages and bring back to rolling boil for about 1 minute. Be sure to stir constantly for that minute (I know from experience you have to stir!!).
- Remove from heat and skim off any foam with metal spoon. Pour into warm, sterilized jars.
- Add sterilized lids and rings. Place in hot water bath for 10 minutes. I just got this lifter thing (I know, really technical term) so I just lifted them up and turned the burner off and let them sit there for a bit before I moved them to a wire rack to sit on the counter over night!
This recipe yielded ten 1/2 pints of strawberry jam! We even had a tiny bit left over to put in the refrigerator for now and it is YUMMY!!
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