Strawberry Jam and the Holiday Recipe Club

Hey Yall, this is my second installment of the Holiday Recipe Club.
This is a cute little club by Erin over at Big Fat Baker.
One of this months ingredients is Strawberries.

Did you know the strawberry is packed full of vitamins and minerals.

Not to shabby for this delectable berry!

Here in Virginia we have a whole festival to honor them.

 Why not preserve their goodness for as long as possible? I suggest canning them.

Strawberry Jam

2 pounds fresh strawberries, hulled 

4 cups white sugar
1/4 cup lemon juice
Directions
In a wide bowl, cut the strawberries into slices, until you have 4 cups of berry.

 In a heavy bottomed saucepan, mix together the strawberries, sugar,

 and lemon juice. Stir over low heat until the sugar is dissolved.

Increase heat to high, and bring the mixture to a full rolling boil. Skim off the foam as you go.

Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).

Transfer to hot sterile jars.

Make sure you leave 1/4 to 1/2 inch head space, and seal. Make sure you wipe the top of the jar with a wet towel to insure a secure seal.

Process in a water.

For about 10 minutes.

 If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.

The jars make a distinctive pop when they seal. Ones that don’t seal should be stored in the refrigerator and eaten as soon as possible

This is great with biscuits, bagels, toast and my favorite popovers!
Peace be with you,
Veronica