Fresh Strawberry Jam

Spring is just around the corner, and it's the prime time to indulge in some ripe, succulent fruit.  Also the perfect time to restock your pantry with some homemade berry preserves.  I cannot believe how simple it is to make your own jam.  It tastes a heck of a lot better than anything you find at the grocery store, and the best part is, you control what goes in it!  This recipe calls for 2 cups of sugar, but I substituted half the amount with local honey.  Any opportunity to substitute sugar with local honey, I take it.  Especially this time of year.  It is allergy season after all.  

This recipe also includes a complete guide to full proof canning.  If you plan to make a bunch and stock up as I did, you'll want to double or triple up on this recipe.

 Fresh Strawberry Jam

YEILD: 2 pint sized canning jars

 ingredients:

2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

directions:

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Recipe adapted from Ina Garten