Stock Up Your Pantry with Homemade Strawberry Jam

With talk of possible food shortages, what better time than now to discuss canning? Let's make some strawberry jam together to stock up our pantries. What other foods are you interested in learning how to can or preserve to stock up your own pantry?

Bountiful Baskets: https://www.bountifulbaskets.org/
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HOMEMADE STRAWBERRY JAM RECIPE
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INGREDIENTS:
5 lbs of fresh ripe strawberries
6 cups of sugar
1/4 cup bottled lemon juice:
Canning jars & lids: https://amzn.to/3oV49aB
Canning starter kit: https://amzn.to/3cCHHzQ
Canning pot: https://amzn.to/3Jchg02

DIRECTIONS:
1. Prepare the canning jars for canning by washing them and putting them into the canning pot and cover with water and bring to a boil and allow to simmer while you cook the jam.
2. Remove the stems and leaves and hull the strawberries and either cut into smaller pieces or smash them.
3. Put strawberries and sugar and lemon juice into a large stock pot and bring to a boil.
4. Bring the mixture to 220F and cook for 10 minutes. Put a dollop on a plate and place in the freezer for 1 minute. Run your finger through the mixture and if it doesn't run back together, it's ready to put into the jars.
5. Remove the canning jars from the simmering pot and place on a damp towel on your counter.
6. Pack into the canning jars using your funnel and leave 1/4" headspace at the top. Put on the lids and screw hand-tight (snug but not too tight), and put into the simmering canning pot of water. Make sure they are covered by 1" of water.
7. Simmer for 10 minutes and remove from the pot and back onto the damp towel. Leave them alone for 24 hours and you should hear them ping while they seal up.
8. Revisit your jars the next day and check each one to make sure it has sealed completely. Then tighten the lids and add them to your pantry and enjoy at your leisure!
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