My grandparents have always been in the kitchen, its where it all started for me as a kid. Cooking in the kitchen on holidays with my mom and grandparents was tradition. Mine and my brothers job was making the antipasto platter at Thanksgiving, at Christmas we helped roll out the gigi (Struffoli-honey balls). My love for food and cooking for friends and family certainly started in the family kitchen and my hope is to pass that on to my boys.
4 cups prepared strawberries *see below- approx 3 lbs
3 Tbsp fresh lemon juice
4 1/2 Tbsp Ball Classic Pectin
5 cups granulated sugar
Wash the remove the greens from the strawberries and cut into quarters. In small batches give the berries a slight puree in a blender or food processor, meaning leave some small chunks in there. Place in a bowl as you continue. You want to end with 4 cups of the prepared strawberry-rough puree.
Add the 4 cups of strawberry puree, the sugar and the lemon to a large pot. Bring to a rolling boil, stirring very frequently. Begin to skim off some of the foam that forms on the top. Allow to boil hard for about 10 minutes.
Shut the heat and stir in the pectin until completely dissolved, being sure to break up any chunks of pectin that may form. Heat back on, bring it back up to a rolling boil for about 5 minutes, stirring very frequently. Shut heat so you can begin jarring immediately….
Now using tongs, very carefully remove one jar and the lid parts from the hot pot of water. Immediately fill the jars, leaving just a 1/2″ space at the top, place the lid on and tighten as much as you can. Place the jar upside down on a kitchen towel. Repeat this step until all the jam is jarred. If you have a little extra place it into a jar the same way and start using it the next day. The reason for taking the jars out one at a time is to ensure everything is hot hot hot.
Once the jam and jars have cooled completely you can flip them over. If the disk part of the lid is firmly down, meaning if you push on it there is no give, then they are sealed properly. These can then be stored in a cool dark place for, according to grandma, several years.
This looks so good!