This recipe is berrylicious. It's a wonderful addition to ice cream, pound cake, biscuits, or drizzled over brie cheese.
It does take a little work but it's worth it!
Yields approximately four pints
4 pounds of fresh strawberries
6 cups sugar
1/2 cup lemon juice
2 tablespoons butter
Hull strawberries and cut in pieces. Mix in sugar and lemon juice. The lemon juice, which is very high in pectin, helps the jam to set up. Refrigerate over night to release the juices. Place in a large pot on the stove. Stir over low heat until the sugar is dissolved. While strawberries are heating up, mash them with a potato masher. Bring to a boil until the mixture reaches 220 degrees (about 20 minutes). Add butter to minimize foaming. I continue to cook on medium heat for about 40 minutes to get the desired thickness. You can check thickness by placing a spoonful on a frozen plate and put back in the freezer for one minute. Remove plate and run your finger through the middle of the jam. If it doesn't run back together it's ready. For a smoother jam mix with a hand blender.
Pack into sterilized jars leaving 1/2" headspace. Remove any air bubbles and wipe rims. Add lids as each jar is filled. Process for 15 minutes in a water bath canner.
Rule of thumb: My processing times are for altitudes of 1,000 or under. If you live in a higher altitude you will need to adjust the processing time accordingly. For processing times of 20 minutes or under, add one additional minute per each additional 1,000 feet of altitude. For processing times over 20 minutes add two additional minutes per each additional 1,000 feet of altitude.
Note: For more in depth instructions on water bath canning see my post on “Canning for Beginners” dated 12/12/11.