Strawberry Jam

4 cups stemmed and thoroughly crushed strawberries (about 2 quarts whole berries)*

2 tablespoons lemon juice

1 ¾ cups honey

Combine the berries and lemon juice in a saucepan.

Bring to a boil and add the honey.

Bring to a boil that can not be stirred down. 

Start timing and cook for about 10 minutes.  If the jam has not thickened, continue to cook, but watch *very* carefully.  Once it thickens you are ready to can.

Canning

Place strawberry jam into hot, scaled 8 ounce jars, leaving ¼ “ headspace and seal.

Process in a boiling water bath for 5 minutes.

Complete details on canning can be found at: 

   -  http://ohioline.osu.edu/hyg-fact/5000/pdf/5338.pdf

   -  http://ohioline.osu.edu/hyg-fact/5000/pdf/5343.pdf

* Be sure that at least 2 cups of the whole berries are just turning ripe – they will have more natural pectin to help your jam to jell.