The same sugar cookies with the jam a top them inspired me to make strawberry jam. This recipe made 2 one pint jars.
2 lbs fress strawberries, hulled (smashed equals around 4 cups)
4 cups sugar
1/4 cup lemon juice
In wide bowl, crush strawberries until you reach 4 cups (or there about) of mashed berries. In heavy bottomed sauce pan, mix together strawberries, sugar, and lemon juice. Stir constantly over low heat until sugar is disolved. Increase heat to high, and continue to stir; bring mixture to full rolling boil. Boil until mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/4 inch headspace and seal. Process in water bath.
I came across a recipe of sugar cookies with jam a top of them. Those of you who know me I never cook simply so instead of going to the store and buying blueberry jam, I decided to make my own blueberry jam. This recipe fills about 4 one pint jars.
6 c. smashed blueberries (8-10 cups unsmashed)
6 c. sugar
1 lemon, zested and juiced
2 tsp. cinnamon
1/2 tsp. nutmeg, grated
1 box (2 packets) liquid pectin
In large pot add smashed blueberries and sugar. Bring to boil. Add cinnamon, nutmeg, lemon zest and juice. Continue to cook for 15 minutes, stirring constantly. Add pectin and bring to roilling boil for full 5 minutes. Turn off heat and fill jars. Wipe rim and apply lid. Process in water bath.
