Strawberry Lime Jam

I LOVE STRAWBERRY JAM!  I love that freezer jam tastes so fresh which I haven’t found in a canned jam.  Well I haven’t had a freezer so last year I added lime juice hoping it would help maintain the fresh flavor.  It did!  I love the lime and strawberry flavors together, so this year I added the zest.  It is so yummy. Enjoy.

Low-Sugar Pectin (Sure Jell)
6 cups crushed strawberries (about 6 pints)
4 cups Sugar
1 tsp butter
Juice and zest from 1 large lime

-Wash 5 pint jars, and screw bands in hot soapy water (or you can run them through the dishwasher which is my preferred method).  Place flat lids in small saucepan and cover with water. Put saucepan on the stove.

-Measure sugar into a bowl.  MAKE EXACT MEASUREMENTS!  I slide a butter knife across the top of my measuring cup.

-In another small bowl  mix 1/4 cup of sugar, from the sugar you have already measured out, with a package of low sugar pectin (again I use Sure Jell).

-Clean strawberries and lime.  Crush strawberries in a food processor or smash with a potato masher.  DO NOT PUREE!

-Measure Strawberries into 6 or 8 quart sauce-pot.  Again MAKE EXACT MEASUREMENTS.

-Mix lime juice and zest into the mashed strawberries.

-Stir pectin-sugar mixture and butter into the strawberries.

-Bring mixture to a full roiling boil (doesn’t stop boiling when being stirred) on high heat stirring constantly.

-Stir in the rest of the sugar quickly, bring back up to a full roiling boil stirring constantly. Boil for exactly 1 minute, again stirring constantly.

-At this point turn on the hotplate to the flat lids to high.

-Quickly ladle jam into jars, filling to the thread for the screw bands.

-Wipe the jar rims and threads with clean damp paper towel.

-Drain water off of flat lids and place on top of jars with screw bands, tightly.  Turn jars upside down for 5 minutes, then place them right side up.  Let stand for 24 hours.  Store unopened jam for up to a year.

Yields 4-5 pints


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