When an organic farmer friend texts and asks you if you want 30 pounds of strawberries that need to be processed that day, or fairly quickly, you clear your calendar. I only took 15 pounds for myself. And poof...it turned into 5 half pints and 2 pints of strawberry lemon jam, 4 pints of strawberry lime jam, 1 pint of strawberry syrup for cocktails or soda, and a tray to freeze for smoothies.
This was back in June, but I finally used the jam in another recipes. I figured it was time to share this process.
LEARN THIS PROCESS! You can substitute any fruit and any citrus that you have. BE CREATIVE...COOK FEARLESSLY!
Ingredients
9 to 10 cups strawberries, rinsed, hulled, and quartered
3/4 cup organic granulated sugar (I like my jam pretty tart, adjust sugar, as needed)
3/4 cup liquid (you can use water, wine, whatever you want - I used water, but have used leftover Prosecco for a great flavor)
peel from 2 organic lemons
juice from 2 organic lemons
Also needed: five jars, lids and rims
Procedure
Sterilize the jars for canning by boiling them and their lids. Or if you're lucky enough to have an automatic dishwasher, run them through a cycle. Set aside.
To make the jam, place all of the ingredients - except for the lemon juice - in a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes.
Reduce the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it's set. If the liquid runs back to fill the path, cook it a little bit longer. Stir in your lemon juice and remove the peels.
Spoon the jam in sterilized jars, leaving about a 1/2" gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter.
You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!
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