Strawberry Jam

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  Step 1

  Wash and hull your strawberries.

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  Step 2

  Melt the sugar, lemon zest and juice over medium low heat until fully dissolved. I actually added about a teaspoon more lemon juice than the original recipe called for because I wanted a tarter flavor.

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  Step 3

  Cleanliness is EXTREMELY important when it comes to canning/preserving, so while your sugar mixture is melting wash your jars with warm soapy water, and process your jars however you wish. I placed mine in the oven at about 250 F and let “cook” for 25 minutes.

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  Step 4

  Once your sugar mixture is dissolved add your strawberries. I’m going to warn you that you’re going to be adding a lot of moisture to a hot sugar syrup essentially so there will be a reaction, but just cook it on low until the strawberries begin to release their juices then move to high, skimming the white foam off the top as you go, until the mixture reaches about 220 F. Then immediately remove from heat.

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  Step 5

  This part is optional. If you’re planning to use your jam right away, then don’t bother going through the whole canning process, just put your jam into your jars and allow to cool at room temperature before storing in the refrigerator. If you’re planning on storing your jam, then once you’ve placed it in the jars and lightly sealed the tops on, place them in a water bath that, ideally, covers your jars and allow it to boil away for exactly 20 minutes.

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  Step 6

  Then allow to come to room temperature for 24 hours, there should be a pop and the lid should suction onto the top of the jar and this is how you know it’s properly sealed. If you can push the center of the lid and it isn’t taught, and still makes the popping sound, then it isn’t properly canned and should be used immediately.

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  Step 7

  We had actually already begun to dig in by the time that I made this blog post. I didn’t just make a really tiny amount. It’s VERY popular.

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  Step 8

  It tastes amazing when paired with the Irish soda bread.

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