Fresh Strawberry Jam Recipe

Skill Level: Intermediate
Yield: 2 pints
Nutritional Information Per Serving (Serving Size: 1 of 2 servings): Calories 875, Total Fat 1 g, Saturated Fat 0 g, Carbohydrates 225 g, Dietary Fiber 7 g, Sugar 214 g, Protein 2 g, Cholesterol 0 mg, Sodium 6 mg
Total Time: 30 min
Preparation: 10 min
Cooking: 20 min

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

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Imagine the sweet aroma filling your kitchen: In a small saucepan, combine the sugar, lemon zest, and lemon juice. Cook over very low heat for 10 minutes, stirring until the sugar fully dissolves. Add the strawberries and simmer gently on low for another 20 minutes, letting their juicy goodness release. Test for doneness by chilling a small plate in the freezerdrop a bit of sauce on it; it should thicken quickly. Pour into 2 sterilized pint jars, seal, and refrigerate, or follow safe canning steps below. Get ready to drizzle this vibrant delight over pancakes, ice cream, or yogurt!
Sterilizing Guidelines for Perfect Preserves:
Use intact glass jars without chips or cracks. Opt for preserving jars with glass, plastic, or metal lids featuring a rubber sealtwo-piece lids provide the best vacuum seal.
Wash jars and lids in hot, soapy water, then rinse thoroughly. Place open side up on a tray (without touching) and heat in a 175F (80C) oven for 25 minutes, or boil in water for 15 minutes.
Handle hot jars with sterilized tongsdip tips in boiling water first. Always fill hot jars with hot preserves (or cold with cold). Keep hands, utensils, surfaces, and equipment spotless.
Follow recipe canning instructions and USDA guidelines for safe processing. Proper sterilization keeps your jam fresh up to a year!

Keep every elementfrom towels to handsimmaculately clean. Adhere to recipe processing details and USDA guidance for delicious, safe results. For expert canning tips, visit the National Center for Home Food Preservation at http://nchfp.uga.edu/.