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Strawberry Lemonade Jam

Simple jam with no purchased pectin
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Servings: 6 half pint jars

Ingredients

  • 6 c mashed fresh strawberries
  • 4 c sugar
  • ¾ c fresh lemon juice
  • 1 fresh apple, peeled and grated
  • 1 Tbsp unsalted butter Reduces foaming

Instructions

  • Combine the ingredients in a large pot or preserving pan. Cook over medium heat. Skim off foam as it appears.
  • Place a small plate in the freezer, while your jam is cooking
  • Continue to cook, stirring constantly. Gradually, the foaming will subside and bubbles will start to become larger and thicker. At this point, the jam should start to sheet off a metal spoon.
  • Test to see if you have reaching the jellying point by placing a small amount of jam on the frozen plate, and then turning the plate to allow the jam to "run." If it runs only very slowly, you have cooked your jam enough.
  • Place the hot jam in sterilized jars.

Notes

This is NOT a USDA approved preserving recipe.  The jam will keep for several weeks in the refrigerator.  If you prefer, you can also can the jam according to your preferred method, but you assume all risk in doing so.