Spring has many perks, one being fresh fruit. It had been a couple of years since I made fresh jam, something I love, by the way! Strawberry fields are plentiful here in Greensboro. I always try to purchase enough strawberries to try a recipe and also to have a few left over just for snacking. Last week I made fresh strawberry jam and let me tell you, it is so yummy. The recipe is easy too and only includes three simple ingredients. It makes a small 2-pint batch, but I like to double it to have extras to share with friends. I use 1/2 pint jars for canning.
Strawberry Jam (adapted from Ina Garten)
ingredients:
2 cups sugar
1 large lemon juiced & zested
1 1/2 pints fresh strawberries hulled and halved
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20-25 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a frozen plate. Pour carefully into 1/2 pint canning jars and seal.
tips for canning:
Boil jars and rings in hot water to sterilize. Add hot ingredients, top with a lid with rubber seal and a ring. You will hear a pop when the jar is sealed.
