2 Cups Strawberries Hulled and cut in half
1 1/2-2 Cups Sugar (depending on the sweetness of the berry)
1 Large Lemon Zested and Juiced
Canning Jars
I only had 1/2 of a lemon so I used that plus one lime. Just as delicious!
In small pot combine sugar, zest and juice and cook over very low heat until all sugar is dissolved. About 10 minutes.
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| You can see all the zest! |
Next, add the strawberries and continue cooking over very low heat until the strawberries release some of their juices. You can use a potato masher to speed it up a little. It will cook this way about 20 minutes.
Once the jam reaches a slow boil, you can test it to make sure it is ready. The jam should gel as soon as you place it on a very cold plate. You can place the plate in the freezer until ready to use for this test. If the jam gels up rather quickly, you are all done! Pour jam into clean glass jars and store in the fridge. If you are not going to use the jam right away, you will have to follow the proper canning guidelines such as heat sterlizing the jars and putting them in a hot water bath to seal the top before storing. But if it is just for your personal use, you can skip that step. This recipe make a small batch of jam so it is manageable to be able to use what you have in your very own garden.
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| Ramsey Jamsey |
PS. Ramsey Jamsey is named after my Maine Coon Kitty Ramsey
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| Ramsey Boy |
