Strawberry jam – no pectin

  • 1 lemon
  • 1020g strawberries
  • 4 cups sugar
  1. Rinse, dry and hull the strawberries. Cut them in halves or quarters.
  2. Combine the strawberries, sugar and lemon juice in a bowl.   Cover with a towel and let macerate overnight.
  3. The next day, put the mixture in a saucepan and heat until the mixture just reaches a simmer. Let it rest in the refrigerator overnight.
  4. On the third day,  strain the mixture, collecting the syrup into a saucepan. Bring the syrup you’ve gathered to a boil, and let it boil for ten minutes (221°F).
  5. Add in the strained strawberries. Bring to a boil for another 5 minutes, stirring gently.
  6. Pour the jam into sterile jars and can using a water-bath or steam canner.
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This entry was posted in June 2017, Putting up. Bookmark the permalink.

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