Skill required: Beginner
8 cups of sliced strawberries
6 cups sugar
1/3 cup lemon juice
1. Wash, hull and slice strawberries.
2. Use a potato masher and slightly crush the berries in a large stockpot.
3. Simmer over med-low heat for 10 minutes.
4. Add sugar and lemon juice, stirring to dissolve.
5. Increase heat to med-high and cook, stirring frequently for 15-20 minutes more until thickened.
6. Can using traditional canning methods. I sterilized Mason jars, rings and lids, poured jam into jars, sealed as per manufacturer's instructions and boiled the jars for a further 10 minutes. (Number of jars is dependent on size of the jars.)
Note: Once the jam has cooled to the point that you can handle the jars with ease... it is very tempting to spread warm jam on cookies, scones, toast et al and stuff yourself with its delicious taste.
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