Strawberry Jam (Low Sugar, No Added Pectin)
Strawberry jam made with lemon, fresh strawberries, and sugar.
Ingredients
Units
Scale
- 4 cups mashed strawberries (about 2 pounds)
- 3 cups sugar
- 1/4 cup lemon juice
Instructions
- Mix together strawberries, sugar and lemon juice in a large, heavy bottomed sauce pan.
- Heat on low, stirring until sugar is dissolved.
- Increase heat to high and bring to a full, rolling boil. Boil, stirring frequently, until the jam reaches 220F (105C) or passes the gelling test.
- Pour jam into hot, sterile jars, leaving ¼ inch headspace. Process jars in water bath canner for 10 minutes. (Adjust for altitude if needed.) Remove jars from canner and place on a kitchen towel on the countertop to cool.
- Check seal after 24 hours. Lids should be clamped down in center and not flex when pushed. Label and date and store in a cool, dry location out of direct sunlight.
- Alternatively, store in refrigerator and use within 3 weeks.
Find it online: https://commonsensehome.com/strawberry-jam/