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The Best Strawberry Jam
Easy to make strawberry jam made without pectin but includes a few secret ingredients that really help to make this easy recipe shine
2 lbs. strawberries, hulled and sliced
¼ cup fresh squeezed lemon juice
2 cups granulated sugar
2-3 tsp. balsamic vinegar, to taste
Combine all ingredients in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce3 heat and simmer, stirring occasionally. Periodically skim foam off of the top. After about 45-60 minutes, jam should be thick and drop from a spoon in thick drips. Cook longer if needed.
Fill sterilized jars leaving ¼-inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 20 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time. Let cool to room temperature before storing. Canned jam will store for up to one year at room temperature.
Until Next Time….