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Strawberry Lemonade Jam!

Doesn’t this sound delicious – such a treat!

And with canning, its going to last all year (or is it!)  Once you can this, and you want to keep it – you are going to have to be very disciplined and hoard it!  But really, who are we trying to kid here…

This recipe makes for lovely tasty presents (if you can bear to give them away) and kids always enjoy a slab on delicious homemade bread with lashings of tasty jam! (so do we!).

So grab your canning equipment, those delicious strawberries (you will need 4 pounds to make the following recipe); 6 lemons, 6 cups of sugar and get started!

Here’s the recipe:

Strawberry Lemonade Jam
(makes 5 pints)
4 pounds strawberries, washed, hulled and mashed
2 lemons, washed, zested and juiced (approximately 1/2 cup juice)
6 cups sugar
2 small lemons, washed, sliced and quartered
2 lemons, washed, zested, peeled and coarsely chopped
In a large stainless steel or enamel stock pot, add strawberries, sugar, lemon zest, chopped lemons and quartered lemon slices.  Stir over low heat with a wooden spoon until all of the sugar has dissolved completely.  Turn the burner up to medium and continue to cook until mixture has reached 220*, approximately 40-60 minutes, stirring occasionally.  Immediately transfer hot jam to clean, sterilized jars, leaving 1/2″ of space from the top of the jar.  As soon as a jar is filled, immediately cover with lid and ring.  The ring should fit snug, it does not have to be super tight.  Once all jars are filled, process them in a water bath.
Simple isnt it!  If you want to follow step by step please click here


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