Canning Strawberry Jam

I bought a flat of strawberries at the Farmers Market over the weekend. I went to make the jam and remembered I did not have any pectin. This recipe written by Caroline Bates at Epicurious.com uses lemon juice instead of pectin. I managed to fill four 1/2 pint jars and 1 quart jar. My jam came out somewhat loose, but tasted so good.

3 lb. ripe strawberries
(4 1/2 pints), rinsed and hulled
4 cups sugar
1/3 cup fresh lemon juice
Special equipment: 4 half-pint canning jars with lids

Sterilize canning jars and lids. Wash jars in hot sudsy water and rinse. Put jars in a water-bath canner or on a rack set in a deep pot and cover with hot water. Boil the jars, for 15 minutes from time steam emerges from pot. Turn off heat and let jars stand in hot water.

Just before filling them, invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize lids in boiling water 5 minutes.

Crush strawberries lightly with a potato masher in a 7- to 9-qt. heavy nonreactive pot. Simmer, stirring occasionally, 10 minutes.

Add sugar and lemon juice and simmer, stirring constantly, until sugar is dissolved, about 2 minutes. Bring to a full boil and cook, stirring frequently (be careful not to let bottom scorch) and skimming off any foam. It’s done when it becomes slightly thickened and a teaspoon of jam begins to gel when dropped on a chilled plate, after 10 to 20 minutes of boiling. Ladle hot jam into jars, filling to within 1/4 inch of top. Wipe rims with a dampened cloth and seal with lids.

Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 15 minutes, and transfer with tongs to a rack. Cool completely and store in a cool, dark place.