Description
A refreshing strawberry lemonade jam that captures the essence of summer.
Ingredients
Scale
- 6 cups strawberries (cleaned, tops removed)
- 4 cups lemon juice (bottled, fresh, or a combination)
- 6 cups granulated sugar
Instructions
- Prepare your water bath canner by filling it with water and bringing it to a boil.
- In a food processor, puree cleaned strawberries until smooth. Transfer to a large stainless steel saucepan.
- Add lemon juice and sugar to the strawberry puree; stir well to combine. Heat over medium until reaching 190-200°F without boiling; skim off any foam.
- Fill hot pint jars with the mixture, leaving 1/4 inch headspace. Secure lids fingertip tight.
- Process in boiling water for 15 minutes; let jars cool undisturbed for 12-24 hours to seal properly.
Notes
- Ensure strawberries are thoroughly cleaned before pureeing.
- Adjust the amount of sugar based on the sweetness of strawberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 25g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg