This delightful strawberry lemonade jam combines the sweetness of fresh strawberries with the tartness of lemon for a refreshing twist on traditional strawberry jam. Perfect for spreading on toast or using as a topping for desserts.
Ingredients: 4 cups fresh strawberries, hulled and sliced. 2 cups granulated sugar. 1/4 cup lemon juice. 2 tablespoons lemon zest. 1 packet 1.75 oz fruit pectin. 1/4 cup water.
Instructions: Place the sliced strawberries and powdered sugar in a big bowl. Allow them to macerate, or release their juices, for one to two hours. Mix 1/4 cup water and fruit pectin in a small bowl until the pectin dissolves completely. Add the lemon zest and juice to a large saucepan along with the macerated strawberries. Add the dissolved pectin mixture and stir. Over medium-high heat, bring the mixture to a boil while stirring often. After it comes to a rolling boil, cook it for another one to two minutes, or until it gets thicker. After taking the saucepan off the stove, allow the jam to cool slightly. Ladle the hot jam into sterile, clean pint jars, making sure to leave a 1/4-inch headspace. To make sure the jars are properly sealed, seal them with sterile lids and rings and process them for ten minutes in a water bath canner. After taking the jars out of the canner, allow them to reach room temperature. Verify that the lid seals are intact; pressure shouldn't cause them to bend. Put the date on the jar labels and keep them somewhere cold and dark. In a day or two, your strawberry lemonade jam will be ready to eat!
Prep Time: 20 minutes
Cook Time: 20 minutes
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