Seeds like tiny fireworks, red like a sinking sun, strawberry jam is a classic. Staple of PBJ, or a sweet foil for spicy peppers, strawberry jam is a classic precisely because it’s so dang good. You can get fancy with additions of balsamic vinegar, or black pepper, and that’s all well and good. We like those jams, too. But we always try to set aside some time to make this unadulterated one; pure and simple, red and uncomplicated, it’s perhaps The Quintessential Jam. The Gateway Jam, The Jam of Childhood. The Ultimate Jam? Well, it’s hard to pick a favorite. But this one’s in the running.
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything.
Makes 5 half pint jars.
Add the lemon juice.
Simmer the berries and peel bag until the berries are soft.
Raise the heat to medium-high and boil the jam, skimming off any foam. Boil until the jam has set.
Press the lemon peel bag against the side of the pan to get the last of the liquid out.
Remove the bag and discard.
Ladle the jam into prepared half-pint jars; we are in love with these “new” Jam jars from Ball. And check out the fun colored lids and rings!
Process in a boiling water bath canner for 10 minutes.
Store for up to 6 months...if it lasts.
If you are not familiar with the water bath canning method watch our water bath canning video workshop. Always make sure you are following all safety guidelines outlined by the USDA when canning anything
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