Total 2 hours (plus cooling time)
Active 45 mins
Makes 8 to 10 (8-ounce) jars of jam
My mom always made jams when I was growing up, and as a kid, I considered helping with jam-making a chore. But when I grew up, I realized how much more flavor homemade jam has, and once I started making my own, I never wanted to go back to store-bought. I make jam in big batches, but the general proportions—half sugar, half fruit—work for any size batch you want to make. It’s worth noting that while this recipe feels like it uses a ton of sugar (and it does), the sugar is what preserves the fruit and keeps it from developing bacteria. Use lemon juice—lemon skin and seeds contain natural pectin -- and the juice activates the pectin from the strawberries too.
TIP: Before opening and eating, carefully examine all home-canned jars of food for signs of spoilage. If there is any mold in a jar of jam, or signs of other spoilage, toss the entire contents of the jar or container without tasting it.
Use a flat wooden spatula to stir the jam so that you can effectively scrape the bottom of the pot and keep the sugar from burning. If you don’t want to can your jam in a water bath canner, you can simply make a small batch and refrigerate the rest.