Strawberry Jam
Directions
- 1Wash the berries and hull out the stem using a paring knife.
- 2Cut the strawberries into quarters and place them into a bowl.
- 3Weigh the berries using a scale to measure out the sugar according to the weight.
- 4Place the pot on the scale and press tare to zero out the weight.
- 5Add the strawberries to the pot.
- 6For every pound of strawberries, add 3/4 cup of sugar.
- 7Roll the lemon on the countertop to release the juices.
- 8Zest the lemon into a bowl and set it aside.
- 9Cut the lemon in half and squeeze the juice of half of the lemon into the berries.
- 10Crank the heat up on the stove to a medium heat.
- 11Use a potato masher to smash the berries.
- 12Keep at a strong simmer or low boil for about an hour, stirring frequently.
- 13Skim the foam off the top of the jam after it's cooked for about an hour.
- 14Cut the heat and add the lemon zest, stirring it in well.
- 15Ladle the jam into hot jars.
- 16Process the jam in a water bath canner for 15 minutes.
Ingredients
- 1 pound Fresh Strawberries
- 0.75 cup Pure Cane Granulated Sugar
- 1 Lemon
- pat Butter
Equipment
PotScaleParing knifeBowlsPotato masherSpoonLadleJarsFunnel
Tips
- Keep a close eye on the jam while it's cooking to prevent boiling over; turn down the heat if it starts to boil up.
- Stir the jam frequently to prevent it from sticking to the bottom of the pot.
- Adding a pat of butter can help keep the foam down.