Sorry to say this, but I have never learned how to can anything. But that’s why this recipe is so fantastic.You don’t need to can it.Whatever you do have left of this (if there’s anything), you can just freeze it.If you’ve never made your own jam before, this is a great one to start with. You will be so happy you did.This is tangy and fruity, and perfectly delicious.The little strawberries are perfect for jam. I love the look of the little jewels swimming in the bright red syrup. You could use whatever strawberries you want, of course. Just make sure you cut them into uniform sized pieces.The best way to enjoy this is on a fresh, warm dinner roll.  And you’re in luck!  I actually just posted my favorite roll recipe on my babble blog.

Strawberry Jam

  • zest and juice of 2 lemons
  • 1 apple, peeled and cored and cut in chunks
  • 2 1/2 cups sugar
  • 2 pounds strawberries, cut into 1/2 inch pieces

1. Place a small ceramic plate in the freezer. In the bowl of a food processor fitted with the steel blade, puree lemon zest and juice with the apple chunks. Transfer to a large saucepan or pot set over medium heat and add in sugar. Allow all sugar to dissolve. When mixture comes to a boil, add in strawberries.

2. Allow mixture to simmer for 20 to 30 minutes, or until strawberries just begin to break apart. Pull the plate out of the freezer, and place a small amount of the jam on the plate. When the jam jells and is thick, then it is ready to pull off the heat. Divide jam into glass jars. When it is completely cool, place jars in refrigerator to be used within the week, or into the freezer to be used later.

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