Posted by: marthabernie | August 31, 2017

Lemony Strawberry Jam

This is a link to a link.  It walks you through the process of making jam and canning at home.  My mother made lots of jam when we were growing up, especially strawberry jam when strawberries were in season.  She used pectin and went through the entire canning process, making jars and jars of the stuff.  I found a recipe for strawberry jam in my great aunt’s cookbook, and the only ingredients are strawberries, lemon juice and sugar.  Since I rarely make more than 3 or 4 jars at a time, I usually just put the jam in clean glass containers and immediately refrigerate before giving it to family members.  The recipe at the links below uses only lemon zest.  For this many strawberries, I would probably add about 3 tablespoons of lemon juice.  There is another strawberry jam recipe that my mother got from her cousin, Aunt Annie’s daughter.  You can find it here if you search the posts.  It uses only sugar and berries, but the sugar is dissolved in a little water before adding the fruit.  Take a look.  It’s posted June 8, 2014.

Lemony Strawberry Jam

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