Everyday, With Lisa: The Best Ever Strawberry Jam

Since I've been home with Andrew, I've really been enjoying the time I get to spend at home. From just spending time with him, to baking, cooking, and sometimes catching up with my PVR, one thing I never get tired of is making jam (and that usually happens when jam goes on sale!). I'm so happy to share this recipe with you!
Seriously, this stuff is so amazing!
It makes 8 jars; but trust me - they won't last long!
Here's the tools that you'll need:
- 8 x 250 ml jam jars with lids
- Tongs
- Sm. pot
- Lg. Pot
- Measuring cup
- Potato masher
- Knife - Oven Mitts - Large Bowl - Funnel (optional)
Ingredients:

4 1 lb containers of fresh strawberries

¼ cup of lemon juice

7 cups of sugar

1 package of liquid pectin

Directions:

1. Preheat oven to 225 degrees, and while waiting for the oven to heat, wash and core the strawberries.

2. Place the jars (without lids) in the oven for 10 minutes and then turn off, leaving the jars in the oven until needed. This will sterilize them and help keep them warm for the canning process.

3. Place the jar lids into a small pot of boiling water and boil for 2 minutes, then turn off the heat. Leave the lids in the pot until needed.

4. Put the strawberries in a large pot, several at a time, and use the potato masher to mash them all up. You want to ensure there are no large chunks and have the consistency and look of strawberry salsa.

5. Once you have crushed all the strawberries, measure out 3 ¾ cups. Be sure to be as accurate as possible here, or you may throw off the recipe! I used the bowl I put the cut strawberries in for the amount needed, and saved any extra of later use (they make a good ice cream topping!), and just poured the correct amount back into the pot.

6. Turn on high heat and add in the lemon juice and sugar, then stir, sir, stir! You'll want to bring the strawberries to a rolling boil. Once at a rolling boil, continue to boil for one more minute.

7. Remove the pot from the heat and add the liquid pectin, stirring continuously for five minutes. Once you're done stirring, skim off the foamy part of the jam.

8. Pour the jam directly in the warmed jars (be sure to use gloves, the jam is super hot!). You can pour directly in the jar or use a funnel like I do (it's so much easier with one). Be sure to leave ¼ inch room at the top of the jars to allow for sealing.

9. Place the lids on and screw tight!

10. Allow the jam to cool for 20 - 30 minutes on a cooling rack, then poke the top-middle part of the lid. You'll hear a 'pop', which is a sign that the sealing worked.

After a couple of hours, you'll start to notice the thickening of the jam which is when it's good to eat! The jam will store in the pantry for up to a year, but like I said before, they won't last that long.

These also make great gifts for friends and family, and you can even make pretty labels like I did.