I am sorry that this has taken me so long to share this recipe. I hope, that since it has been so long, that you are still able to find some local, fresh strawberries to make this jam. But, if you are not able to, the imported kind will suffice. But, definitely use local if you can, it will yield a much better taste! Anyway, this jam is killer. It is sweet, and just bursting with strawberry flavor. As you all probably know by now, we eat a lot of jam. Mostly in peanut butter and jelly sandwiches that are consumed daily by the boys in the family. My favorite way to enjoy homemade jam, is on a buttered piece of toasted homemade bread. With a cup of coffee alongside. Perfection at its' simplest. On a completely different note, I am super excited to share with you that we are slowly changing the kitchen. I finally painted over the hideous yellow with white. It feels so fresh and crisp and like a whole new room now! I was recently so generously given a gorgeous, large piece of granite on a metal table for my island which makes a HUGE difference. I have been baking nonstop for the last two days just because I've been so excited to use the table. Next up, is painting the cabinets! That, and installing a dishwasher, because washing dishes for the amount I cook and for 5 people is just not fun. Also, I want to take down a single awkward cabinet and put up a few open shelves for all the dishes we use. I can't wait!! I promise to share a few photos when I am done with the painting. (Can you tell I am excited or what?)
Yield: about 8 half-pints
2 quarts strawberries, hulled and washed
1 package powdered pectin
1/4 cup lemon juice
7 cups sugar
Place strawberries in a large, heavy bottomed pot. Crush with a potato masher until there are no large pieces remaining. Stir in pectin and lemon juice and place over medium-high heat. Bring to a rolling boil, stirring occasionally. Add sugar and stir until completely dissolved. Return to a rolling boil and let boil for 1 minute, stirring constantly. Remove from heat. Ladle into hot, sterilized jars, leaving 1/4-inch headspace. Process 10 minutes in a boiling-water canner, or refrigerate for 1-2 months.