End-of-summer strawberry jam recipe

Published September 14, 2010 1:01AM (EDT)

Makes 4 ½ pints


  • 2 pounds fresh end-of-summer strawberries, washed and hulled
  • 5 cups granulated sugar
  • 2 tablespoons freshly squeezed lemon juice


  1. Place washed strawberries into a large, heavy pot and mash with a potato masher.
  2. Add sugar and lemon juice and stir well.
  3. Bring to a vigorous boil over medium-high heat, stirring occasionally.
  4. Continue to boil until thickened, about 10-15 minutes.
  5. Remove from heat and let cool for 30 minutes.
  6. Once cool, skim any foam from the surface.
  7. Use ¾ cup to fill the cake.
  8. Store the remainder in the refrigerator for up to three days, or can for longer storage.

By Linda Shiue

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