Strawberry Lemonade Jam

Products Used

By Angie Barrett

Prep Time:

15m

Bake/Cook Time:

10m

Yield:

Three 16 oz jars of jam

Plan for:

Rest 24 hours

Enjoy the taste of summer year-round. Strawberry fields and a summer lemonade stand come together to create this delicious Strawberry Lemonade Jam. Even if you are a jam novice, it doesn't get any easier than this. Plus, there is no fancy canning equipment involved! Tastes yummy on biscuits, in a peanut butter and jelly sandwich, or on toast. Refrigerate for up to 3 weeks or freeze up to 1 year.

Rating:

Rate it yourself

Products Used

Ingredients

4 cups (32 ounces) ripe strawberries, tops removed and hulled
2 1/2 tablespoons fresh lemon juice
1.75 ounce package premium fruit pectin
4 cups cup Imperial Sugar Extra Fine Granulated Sugar

Directions

Wash hulled strawberries and place into large bowl and mash until almost smooth.
Add mashed berries to a medium saucepan. Mix in fresh lemon juice and fruit pectin.
Bring to a boil and boil for 1-2 minutes. Once boiling, add sugar, stir and boil for 1-2 minutes until sugar is dissolved.
Remove from heat and let cool 2-3 minutes.
Pour jam into 3,16 oz or 4, 12 oz freeze safe jars, leaving 1/2 inch space at top.
Add lids and let jam sit on a shaded area on counter for 24 hours or until set.
Refrigerate for up to 3 weeks or freeze up to 1 year.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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