Sunshine Strawberry Jam

1. 1

   Hull, wash and drain the strawberries.

2. 2

   Place 1/4 of the berries and 1/4 of the sugar in a large pot, and cook over medium heat, stirring constantly, until the sugar dissolves.

3. 3

   Add remaining berries, sugar and the lemon juice and bring to a boil, stirring frequently so that the sugar does not burn.

4. 4

   Cook at a rolling boil for 12 minutes, remove from the heat and skim carefully.

5. 5

   Pour juice and berries in a single layer into shallow pans, cover each with a pane of glass and insert a small paper wedge under the glass on each pan to allow air to circulate.

6. 6

   Stand pans in the sun for 3 days, or until liquid thickens.

7. 7

   Stir twice daily.

8. 8

   Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.

9. 9

   When the paraffin has hardened, cover the glasses and store.

10. 10

    (If you do not have 3 consecutive days of hot sun, the juices will take longer to thicken but the end result will be the same.)

* Per serving · 4 servings · Values may vary.

No additional tips available.