Strawberry Lemon Jam

Submitted by Chef #1473646

"Classic Strawberry Jam with a lemony twist. This recipe is my own altered version of the classic strawberry jam recipe."

 

• Ready In: 27mins
• Ingredients: 5
• Serves: 10

ingredients

• 4 cups crushed strawberries
• 1 cup fresh lemon juice
• 2 tablespoons lemon zest
• 7 cups sugar
• 1 (6 ounce) box fruit pectin

directions

1. Place washed jars and lids upside down in boiling water.
2. Let stand in hot water until ready to use.
3. Measure exact amount of fruit, juice, and zest into a 6-8qt saucepan.
4. Stir pectin into fruit.
5. Bring to a rolling boil.
6. Add exact amount of sugar.
7. Return to a full boil and boil 1 full minute.
8. Ladle quickly into jars leaving 1/8" at the top.
9. Place lid on jar and allow to sit and cool while lids seal.
10. Jams may be stored for unto 5yrs in cupboard.

Reviews

[Cynthia H.]

I am in the process of making this jam and can honestly say that crushing the strawberries take more than 7 minutes. I was using a potato masher to crush them in small batches and it took about 4 pounds of strawberries to produce 4 1/2 cups of crushed berries. I will admit I am using the recipe as more of a guideline. I have made this jam before but am unable to locate the recipe I had used. If you hard boil the jam for 5 minutes or more, the strawberries will set without pectin. You just need to do the gel test. Using pectin will allow it to set faster and you dont have to cook it down giving you more jam.

 

[C.a. S.]

The Canning instructions are wrong anything you make following this canning method will not be safe to store for long. Needs to be properly canned in a water bath canner.

 

[Lorenrenee]

I used lime juice instead of lemon but it may just be the best I've ever tasted. Will see how well it jells.