What is how to make strawberry jam?

Making Delicious Strawberry Jam

Here's a guide to making your own homemade strawberry jam:

Ingredients

• 4 cups crushed fresh Strawberries (about 2 pounds whole)
• 4 cups Granulated%20Sugar
• 1/4 cup Lemon%20Juice (freshly squeezed is best)
• 1 package (1.75 ounces) Pectin (optional, but helps with gelling)

Equipment

• Large, heavy-bottomed Pot
• Wooden%20Spoon
• Canning%20Jars with lids and bands (sterilized)
• Jar%20Lifter
• Canning%20Funnel (optional, but helpful)
• Water%20Bath%20Canner (if canning for long-term storage)

Instructions

1. Prepare the Strawberries: Wash, hull, and crush the strawberries. You can use a potato masher or a food processor for a smoother jam.
2. Combine Ingredients: In the large pot, combine the crushed strawberries, sugar, and lemon juice. If using pectin, follow the package instructions (some pectins are added before cooking, others after).
3. Cook the Jam: Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to prevent scorching. A full rolling boil is one that doesn't stop bubbling even when stirred.
4. Test for Gelling: To test for gel, place a small spoonful of jam on a chilled plate. Let it cool for a minute. If it wrinkles when you push it with your finger, it's ready. If not, continue cooking and testing every few minutes.
5. Process if using pectin: If you use pectin, after the mixture boils for one minute and a rolling boil is achieved, then it is time to take from the heat.
6. Fill Jars: Once the jam reaches the desired consistency, remove it from the heat. If using pectin, stir in according to package directions after the mixture boils for one minute. Ladle the hot jam into the sterilized jars, leaving 1/4 inch headspace at the top. Wipe the jar rims clean with a damp cloth.
7. Process Jars (Optional for Long-Term Storage): If you want to store the jam at room temperature for longer than a few weeks, process the filled jars in a boiling water bath canner for the time recommended by your canner's instructions (usually around 10 minutes, adjusting for altitude). This creates a vacuum seal.
8. Cool and Store: If not processing, let the filled jars cool completely. You should hear a "popping" sound as the lids seal. Refrigerate any unsealed jars. Properly sealed and processed jars can be stored in a cool, dark place for up to a year.

Tips for Success

• Use fresh, ripe strawberries for the best flavor.
• Sterilize your jars and lids properly to prevent spoilage.
• Don't overcook the jam, as it will become too thick.
• Always wipe the jar rims clean before sealing to ensure a good seal.

Enjoy your homemade strawberry jam!