How I Spent My Labor Day Weekend-Easy Strawberry Jam Recipe Edition

It is a little known secret that I actually LOVE being domestic.  And by domestic I mean cooking.  Because I would rather cut out my left kidney with a dull spoon than clean and do laundry.  (side note-spoons do not make good kidney removing devices.  I do NOT recommend trying this at home.)

This weekend I spent blissed out canning jam.  Over the next week or so I will be sharing a couple of my favorite jam recipes.  But today I wanted to give you the recipe for my easy as pie, errrr, jam Strawberry Jam Recipe.

Ingredients:

5 3/4 cups smashed strawberries
8 cups of sugar
1 package powdered fruit pectin
1/4 cup of fresh lemon juice (about 2 lemons)

3 adorable little helpers (optional but highly recommended)

NOTE-It is very important to use exact measurements.  If not the jam will not set properly.

You will also need a canner (pressurized or not)

10 8oz canning jars (washed and prepared)

Step 1-remove stem and slice strawberries

Step 2-Mash Strawberries.  I use my Kitchen Aid.  You can use a potato masher if you like.

Step 4-Mix mashed strawberries, lemon juice, and pectin in large pot.

Step 5-Over high heat bring to a rolling boil (one that won't break when stirred)

Step 5-Quickly add and mix in the sugar.

Step 6-Bring back to a rolling boil (stirring frequently)

Step 7-Boil for exactly 4 minutes (again stirring frequently)

Step 8-Remove from heat and ladle into jars (leave about 1/4 to 1/2 of inch space from top)

Step 9-Seal jars with lids and rims.

Step 10-Finish in canner 5-10 minutes after boil for standard water bath canner

(and check your pressurized canner directions for jam)

Step 11-Let cool for 24 hours on a towel

(side note-some jam can take anywhere from 24 hours to over a week to set)

Enjoy