The best ever {Strawberry Jam}

Last weekend we finally made it to the U-Pick strawberry farm just in time to pick {the very last strawberries}. We’ve been so busy this summer, but I was determined to get there before the strawberry picking “season” came to an end. We made it just in time, it was like playing “Where’s Waldo” … I wasn’t leaving empty handed!

I’ve been trying to come up will all different ways to use our fresh picked strawberries and decided to give homemade jam a try. It was pretty easy and tasted amazing!!

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The best ever *Strawberry Jam*

  • 4 cups of freshly picked strawberries
  • 4 cups of white sugar
  • 1/4 cup lemon juice
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  • Mix the sugar and lemon juice in a large saucepan on low heat until it melts and gets bubbly.IMG_20150705_154304878
    Cut up the strawberries into little chunks so it’s easier to boil down.
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  • Next, mix in the chunks of strawberries with the sugar and lemon juice. Make sure to stir frequently.
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  • Meanwhile, bring the jars to a boil in a big pot to get them ready for the hot jam and canning process.
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  • After the strawberry mixture has boiled for about 25-30 minutes or until it reaches 220 degrees, check to see if it sticks to the spatula without falling right off and has a jelly consistency. If it does, then it’s ready to be put into jars.
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  • Make sure to leave about 1/2 inch at the top of each jar to allow enough air to escape during the canning process.
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  • Bring the jars back to a boil in the pot for about 5 more minutes. You will begin to see the air bubbles come out of the top.

Allow the jars to cool completely for a couple of hours. You can check the seal on the jars by first seeing if the indent on the top is pushed in. Secondly, you can unscrew the jar lid and carefully lift up on the disc. If that does not come off, they’re sealed. Once the jars and jelly are set you can refrigerate or freeze & Enjoy!

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