Ingredients
- 1 pint strawberries (about a 1 pound container)
- 1 1/2 cups granulated sugar
- 2 tablespoons fresh lemon juice
Directions
- Gather the ingredients.
- Wash the strawberries, and hull them. Discard the caps and stems.
- Slice or chop the strawberries, and put them in a medium stainless steel or enamel-lined saucepan. Add the sugar and place the pan over medium-low heat. Bring the mixture to a boil, and then add the lemon juice. Keep the mixture at a steady boil for about 10 to 15 minutes, or until the jam reaches 220 F on a candy thermometer (or 8 F above the boiling point of water at your particular altitude). There are other ways to test for jelling. See below.
- Stir the jam frequently, and drag the spoon over the bottom of the pan to make sure it isn’t scorching.
- Ladle or funnel into a one-pint jar or container. Cover and refrigerate. Take the jam out to use, and refrigerate as soon as possible after each use for the longest storage time (about 3 weeks).
- Enjoy!
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