Classic Strawberry Jam

wtorek, 11 lutego 2014

1 In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
2 Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
3 Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
4 Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
5 Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
6 Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
7 Remove jars with tongs and let cool upright.
8 Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
9 Any jars that do not achieve a proper seal should be refrigerated.

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