Mari's Mom's Strawberry jam
A thick and delicious homemade strawberry jam that is perfect with toasted bread and butter.
Ingredients
7 cups fresh strawberries, hulled and sliced
4 cups sugar
2 tablespoons fresh lemon juice
1 pouch liquid pectin
Preparation
In large heavy bottom saucepan, gently mash strawberries. Add sugar and lemon juice. Stir in saucepan over low heat until sugar dissolves. Add pectin and stir. Increase heat to high and bring mixture to rolling boil; boil 2 minutes. Remove from heat and skim off foam. Pour into clean canning jars, leaving 1/4-inch head space. Cool slightly. Cover with lids and place in refrigerator.
Note: Use within two weeks in fridge. Or freeze in freezer proof containers in small batches for up to 6 months.
