Strawberry Jam

Directions

1. 1
   Chill a small plate or bowl in the freezer or over ice water.
2. 2
   In a 10 or 12-inch wide skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally.
3. 3
   Reduce heat to medium and cook, stirring constantly and skimming foam as necessary.
4. 4
   Cook about 8-10 minutes, until mixture begins to look syrupy and thickens slightly.
5. 5
   Spoon 1/2 teaspoon of the hot fruit onto the cold plate and let it rest for 30 seconds.
6. 6
   Tip plate to one side; jam should be a soft gel that moves slightly.
7. 7
   If mixture is thin and runs down side of plate, the gel is too soft.
8. 8
   Return skillet to heat and cook jam 1 to 2 minutes longer, stirring constantly.
9. 9
   Remove from heat and repeat test.
10. 10
    Cool jam to room temperature before serving.
11. 11
    Because a minimum amount of sugar is used, the jam needs to be refrigerated to prevent mold from forming.
12. 12
    Refrigerate 2-3 weeks.
13. 13
    For longer storage, freeze or process hot jam in a boiling water canner for 10 minutes.
14. 14
    **
15. 15
    **Option: If jars are sterilized (heated in boiling water for 10 minutes) its possible to use the inverted method to preserve jam: Pour hot jam into hot sterile jar leaving 1/8 inch head space.
16. 16
    Wipe rim and apply prepared lid and ring.
17. 17
    Screw ring on firmly.
18. 18
    Invert jar and leave for 5 minutes.
19. 19
    Turn jar right side up and let cool 12-24 hours.
20. 20
    The heat from the jam will destroy mold spores.
21. 21
    This method is not foolproof, so if you are preparing a lot of jam, process the jam in a boiling water canner.