Jean’s Strawberry Jam

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.

Leave a Reply

Your email address will not be published.

Recent Comments

No comments to show.

Archives

Categories

Author

About

Aliquam laoreet consequat malesuada. Integer vitae diam sed dolor euismod laoreet eget ac felis. Donec non erat sed elit bibendum sodales. Donec eu cursus velit. Proin nunc lacus, gravida mollis dictum ut, vulputate eu turpis. Sed felis sapien, commodo in iaculis in, feugiat sed enim. Sed nunc ipsum, fermentum varius dignissim vitae.


Contact

Recent Comments

    Archives

    Categories

    May 2022
    M T W T F S S
     1
    2345678
    9101112131415
    16171819202122
    23242526272829
    3031