Strawberry Jam

1. 1

   Sterilize canning jars and lids.

2. 2

   Crush strawberries lightly with a potato masher in a 7- to 9-qt.

3. 3

   heavy nonreactive pot.

4. 4

   Simmer, stirring occasionally, 10 minutes.

5. 5

   Add sugar and lemon juice and simmer, stirring constantly, until sugar is dissolved, about 2 minutes.

6. 6

   Bring to a full boil and cook, stirring frequently (be careful not to let bottom scorch) and skimming off any foam.

7. 7

   It's done when it becomes slightly thickened and a teaspoon of jam begins to gel when dropped on a chilled plate, after 10 to 20 minutes of boiling.

8. 8

   Ladle hot jam into jars, filling to within 1/4 inch of top.

9. 9

   Wipe rims with a dampened cloth and seal with lids.

10. 10

    Put jars in a water-bath canner or on a rack set in a deep pot.

11. 11

    Add enough hot water to cover jars by 2 inches and bring to a boil.

12. 12

    Boil jars, covered, 15 minutes, and transfer with tongs to a rack.

13. 13

    Cool completely and store in a cool, dark place.

No additional tips available.