2 pounds of strawberries
1 cup of sugar or 3/4 Cup honey
1 tablespoon + 1/2 a teaspoon lemon juice
Special tools needed:
cut the heads off of the strawberries and then cut them in half, making sure while you do this that there isn’t any mold or bad spots on the strawberries. (I just cut off bad spots unless they were to big then I just threw them into the compost)
If your using sugar you’ll want to coat the strawberries with the sugar in a bowl and then into your pot.
If your using honey put your strawberries into the pot and pour it over the strawberries and give it a stir with a big spoon.
Put the stove onto medium heat, stirring it every so often. when it comes to a boil and the strawberries are soft you’ll want to add your lemon juice, it stabilizes the mix and helps with preserving the mix later for canning. Once your mix gets to 220 degrees on a the candy thermometer it’s done and your can put it in jar!. I boiled mine for at least 10 minutes prior in my canning pot. I put the mix into my jars while both the mix and the jars were still piping hot and gave 1/4 on an in of head space.
I calculated my cooking time off of recipetips.com
when down put them to the side on a towel where it isn’t to cold and leave them alone for at least 24 hours.
happy canning! 🙂
(Disclaimer: I am not an expert this is just my take on making jam and canning from what I’ve personally learned)