Jean’s Strawberry Jam
This recipe for a cooked freezer jam, from Jean Copeland of Jean’s Berry Patch in Apex, NC, uses no pectin products.
4 cups strawberries, hulled 4 cups sugar 2 Tbsp. lemon juice
Mix the berries and 2 cups of the sugar in a large sauce pan. Heat to boiling, stirring constantly. Boil for 2 minutes, continuing to stir. Add the remaining 2 cups of sugar. Return to boiling and stir while the mixture boils for 3 minutes. Remove from the heat. Add the lemon juice. Pour int a large bowl and skim the top. Stir frequently, skimming the top. Cover the bowl and let stand overnight. Pour into jars, cover with lids, and freeze. Makes 2-3 pints. Store this jam in the freezer until ready to use. After opening, it keeps for up to 3 weeks in the refrigerator.