This Prize-Winning Strawberry Jam recipe has won ribbons for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair. Three simple ingredients equals a mouth-watering fruit jam. If you don’t grow your own strawberries, look for fresh berries at a local farm stand or farmers’ market.
- Mix strawberries and sugar and cook rapidly for about 20 minutes, stirring to prevent scorching.
- Add lemon juice and pectin, cook and continue stirring about 10 minutes longer, or until thick.
- Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
- Ladle hot jam into hot jars leaving a ¼ inch of headspace. Clean rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes. Turn off heat and take off lid.
- After 10 minutes, remove jars and place on a rack or kitchen towel on the counter. Allow jars of jams to cool down without moving. You may hear pinging…the jars have sealed!
- After 24 hours remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.