Strawberry Jam

Condiments And Sauces · Provided by Clark Madsen

Ingredients

• 1 pound fresh strawberries, hulled and quartered
• ¾ cup sugar
• 2 tablespoons lemon juice (fresh or bottled) 

Instructions

1. Combine the strawberries, sugar, and lemon juice in a saucepan (I use a 3-quart saucepan). Mash the strawberries a little (I use a potato masher to do this).
2. Bring to a boil, stirring frequently and occasionally mashing the strawberries.
3. Reduce the heat and simmer until thickened, stirring occasionally, about 10 to 15 minutes. Keep an eye on the heat to make sure the jam doesn’t bubble over or start to burn on the bottom of the pan. Keep in mind that the jam will thicken a little more once cooled, so it is ready when it’s almost as thick as you would want the finished product to be. 
4. Remove the pan from the heat and skim the foam off the top. This will help keep your jam clear rather than cloudy or streaky. Take off as much as you can without removing too much of the jam. 
5. Cool slightly and pour into jars. If you plan to freeze the jam, make sure to leave a little space at the top of the jar to allow for expansion. Allow the jam to cool at room temperature. 
6. Once cooled, refrigerate the jam for 24 hours. The jam will thicken a little more during this time. If you are freezing the jam, put it in the freezer after it has been in the refrigerator for 24 hours.