Strawberry Jam

It is strawberry season in Maine! I had to close out the Jam month of the Food in Jars Mastery challenge by including some strawberry love!

Quick and simple and from one of my favorite cook books, Put 'Em up!, this jam was put up in a pinch!
Because when I have a million things to do on a Friday before the college reunion we host arrives at our house, I decide to add making jam to the list!



The recipe was really quick which made my hasty decision so much more rewarding.

Ingredients
1 cup sugar
1 TSP Pomona's Universal Pectin
4 cups strawberries, hulled and slices
1 teaspoon calcium water (in the Pomona Box)
1/4 cup bottled lemon juice

Process
*** boil your jars asap as this recipe goes quickly!***
1. Combine the sugar and pectin in a small bowl and set aside.
2. Place the berries in a medium non-reactive pot and crush with a potato masher.
3. Bring strawberries to a boil, stirring frequently to prevent scorching.
4. Stir in the calcium water and lemon juice.
5. Slowly pour in the sugar and pectin mixture, stirring to dissolve.
6. Return to a boil and stir to be sure it is heated through.
7. Remove from the heat and let sit 5 minutes, stirring occasionally to release air bubbles.
8. Skim off the foam.
9. Pour into hot jars, affix the lids, and process in the hot water canner for 10 minutes!