{"id":2208,"date":"2020-10-11T15:51:51","date_gmt":"2020-10-11T23:51:51","guid":{"rendered":"https:\/\/www.kaylasdoghouse.com\/kitchen\/?p=2208"},"modified":"2022-08-03T14:34:49","modified_gmt":"2022-08-03T22:34:49","slug":"strawberry-jam","status":"publish","type":"post","link":"https:\/\/www.kaylasdoghouse.com\/kitchen\/2020\/10\/11\/strawberry-jam\/","title":{"rendered":"Strawberry Jam"},"content":{"rendered":"\n

Great with homegrown strawberries.<\/p>\n\n\n\n

Fresh or frozen strawberries work fine. When we harvest strawberries, we give them a quick cleaning, husk them, and throw them in a zip lock, and freeze them. By doing that, we can make jam at our leisure. Fresh strawberries diminish in quality quickly and we seldom get enough from a single picking to make jam.<\/p>\n\n\n\n

I use a ratio of 1 pound of strawberries to 3\/4 pound of sugar to 2 tablespoons of lemon juice. I usually process 2 pounds of berries at a time. I found that sometimes the jam foams up a fair bit so I don’t process much more than 2 pounds of strawberries. I like to use smaller jars for canning, like 4 ounce or 8 ounce jars, but pints (16 oz) are fine too. An advantage of the small jars is that you can have a few on hand to give to friends who will want to take some home after tasting it.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Strawberry Jam<\/h2>\n
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Ingredients<\/h3>