Strawberries are still in season here and Maine {can you believe that! It seems like we always get a little later start than everyone else. But hey, lucky for us, we were able to get a few more quarts of berries so I could whip up a batch of this strawberry lemon jam.
I think it’s been pretty well documented here on the blog that I LOVE jam! I love it on toast, tucked into scones and stirred into my oatmeal.
I often use jam as a base of homemade salad dressing as well and I even love to crack open a jar of jam and add a little balsamic vinegar to it for a nice glaze over chicken. Have you ever tried that before? You should, it’s really, really good.
Anyway, jam is so versatile, and it’s nice to know I’ve already got a nice stash going for all the homemade meals I plan to make this winter {once we have a working oven again that is}.
If you love strawberry lemonade, you need to make this jam! It tastes just like summer in a jar. And who wouldn’t want to have some of that?
{Weirdos, that’s who!}
Strawberry lemon jam. This stuff rocks.
~Mavis
Strawberry Lemon Jam
Ingredients
¼ cup thinly sliced lemon peel,
4 cups crushed strawberries {about 2 quarts fresh}
1 box pectin {1.75 ounces}
1 tablespoon lemon juice
6 cups sugar
Instructions
Fill a hot water canner about 2/3 rds full with water and bring it to a boil.
Cover lemon peel with water and boil for 5 minutes to soften the peels; drain and discard water.
Combine the lemon peel, strawberries, pectin and lemon juice in a large saucepan. Stir.
Bring the mixture slowly to a boil over medium-high heat. Stir in sugar. Continue stirring until the sugar dissolves. Bring the mixture to a boil that cannot be stirred down.
Boil for 1 minute, making sure to stir the jam mixture consistently to prevent it sticking to the saucepan.
Remove from heat and skim off any foam.
Test to see if it has “set” by spooning a bit onto a cold plate. If it has formed a bit of a skin and started to give a bit like goopy Jell-O, you’re good to go, if not, cook for a bit longer.
When the jam is ready, ladle immediately into prepared jars, filling to within 1/4 inch of tops. Remove any air bubbles.
Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.
If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps.
Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}
Cover; bring water to a boil. Process 10 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours.
After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.
For Weck jars, check to make sure your seal is pointing downwards.
Remove rings or clamps and store jars in a cool dark place.
Yields about {7} 1/2 pints or {7} #902 Weck jars & {7} #788 jars
Notes
This recipe was canned at sea level. If you need to make altitude adjustments for home canning you can find directions here: https://extension.sdstate.edu/altitude-adjustments-home-canning
How to Use a Hot Water Bath Canner –
https://www.onehundreddollarsamonth.com/tutorial-how-to-use-a-pressure-canner/
How to Use Weck Jars – https://www.onehundreddollarsamonth.com/how-to-use-weck-canning-jars/
More Canning Recipes – 80+ Canning Recipes
Stephanie Z says
Looks good. 6 cups of sugar to 4 cups of crushed fruit though is very high in sugar. Freezer jam recipes use 1.5 cups of sugar to 4 cups fruit.
Laura says
Just made 3 batches of strawberry jam with my dad and the pectin recipe called for 7 cups of sugar for 5.5 cups jam. Apparently the high sugar is a necessary preservative for the jam. We opted for runny jam so cooked it to 220 degrees rather than use pectin. Ended up researching strawberry jam a bit before we started. Worked out great.
Sheila says
I just picked the first of my blackberries and am wondering if I could substitute them in this recipe. Blackberry lemonade is lovely, and it would be a nice addition to my blackberry jam rotation.
Chris Elliot says
Oh, that sounds delicious! I must give it a try but it will have to wait until next year. I made strawberry rhubarb jam this year. I usually add the juice of a lemon but never thought of adding the rind. Next time!
Rosemary Calhoun says
Years ago, I made jam using a combo of blackberries and blueberries – I called it my “Black & Blue” jam. Just use an equal amount of blackberries and blueberries instead of whatever berries the recipe calls for. Delicious!
Trace says
Oh yummy…looks amazing..ty for sharing recipe