My mom would always make her own jams and jellies and can them up for us to enjoy the entire year long. Nothing reminds you of summer when you crack open a jar of strawberry jam. Just the sweet smell alone is intoxicating. I love looking outside and seeing the snow falling while eating a biscuit with summer strawberry jam spread on it. It takes me back to warmer days and what I have to look forward, too.
If you like quick and simple jam recipes than the recipe on the next page is for you. It only contains 3 ingredients! I know, I was shocked, too. I hope you enjoy this recipe as much as I do.
Making strawberry jam is one of my most favorite things to do during the summer. In July, most of the strawberries are up, ripe, and ready for the pickin’. I like to gather the wild berries from behind my house and make loads of jam to preserve in glass jars and a hot water bath. I always have to be quick when harvesting the berries because I’m in competition with the deer and bears. I wonder if they are making jam, too? LOL
The following strawberry jam recipe only requires 3 simple ingredients and is super easy to make. You can have yourself pint after pint of the luscious jam in no time flat!
Ingredients
2 pounds fresh strawberries, hulled
4 cups Domino white sugar
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Strawberry Jam
Ingredients
2 pounds fresh strawberries, hulled
4 cups Domino white sugar
1/4 cup lemon juice
Instructions
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.
From: recipepatch