Classic Strawberry Jam

1. 1

   In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.

2. 2

   Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.

3. 3

   Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.

4. 4

   Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.

5. 5

   Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.

6. 6

   Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.

7. 7

   Remove jars with tongs and let cool upright.

8. 8

   Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.

9. 9

   Any jars that do not achieve a proper seal should be refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.