Strawberry Jam with Brylee Jo
Strawberry jam with a hint of lemon to brighten it up. We add the sugar first to soften the berries, and it works like a charm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: about 8 half-pint jars
- Category: Canning and Preserving
- Method: Water Bath Canning
- Cuisine: American
Ingredients
- 3 pounds strawberries (about 5 cups mashed)
- 7 cups sugar
- 1 tablespoon lemon juice
- A little lemon rind (zest to taste)
- 1 box Sure-Jell (yellow box)
Instructions
- Hull and mash the strawberries until you have about 5 cups.
- In a big pot, mix the strawberries and sugar first and let it sit a few minutes while you zest the lemon.
- Add the lemon juice and lemon rind, turn on the heat, and bring everything to a full rolling boil, stirring constantly.
- Once boiling, add the pectin and keep it at a hard boil for one minute. You want that bubbling action you cannot stir down.
- Remove from the heat, skim off any foam, and ladle into sterilized jars.
- Seal the jars, then process in a water bath for 10 minutes.
Notes
Adding the sugar to the berries first softens them and draws out the juice, which is why this sets so well.
Check your seals the next day and refrigerate any jar that did not seal.