Strawberry jam has been on of my go-to canning recipes that I make either once a year or sometimes every other year depending on how many other jams I have made. Well, it is that time again, where I need to make another batch. This one is slightly different, since I decided to mix the wild strawberries with the ever-nearing strawberries from our tower. It is super easy and well worth the time.

INGREDIENTS

*Makes about 12 1/2 pints.

• 8 cups strawberries (your choice of variety – I used half wild and half ever bearing)
• 7 cups sugar
• 1 packet liquid pectin
• 1 lemon juiced and zested

Directions

1. Place a small plate in the freezer.
2. Get a water bath pot going so that the water is at a soft boil by the time your jam is ready.
3. Wash and cap all of your strawberries. Even if store-bought, give them a good rinse to ensure you get any debris or other bits off the strawberries.
4. Place all your strawberries into a large saucepan. Note that as it cooks it does expand so you do want extra head room in the pot.
5. Mash the berries until a desired consistency. I personally like to leave some chunks, but if you like smooth jam, then you will want to mash the berries well.
6. Add lemon juice, zest and pectin to the pot. Bring to a boil.
7. Once boiling, add the sugar and stir to ensure it is all mixed in well and you don’t have any dry clumps. Bring back to a boil.
8. Once at a hard boil, let it boil for 2 minutes, stirring regularly.
9. Test the gel of the jam by adding a light smear of jam onto the plate you placed in the freezer. Let it sit for at least a minute, then using your finger, gently push the jam. If it has a bit of a skin and wrinkles, you are at a good gel point. If it does not, put the plate back into the freezer and continue to boil for another minute or two before testing again.
10. Once the jam has reached the gel point, remove the pot from the heat and gently skim the top to remove the foamed top.
11. Spoon jam into prepared jars. Tighten the lids only so that they are snug. It does not need to be super tight or you risk the wax not sealing properly.
12. Place in a water bath for 10 minutes.
13. Remove from the water bath and let cool on a wire rack. Listen for the pop of the lids! Leave to cool and set for 12 hours before moving to a cupboard.