I also bought beautiful yellow lemons, vine ripe tomatoes, sweet onions, and . . .
Ingredients for the Strawberry Jam:
Four (4) dry pint baskets of ripe, washed, hulled, and chopped Strawberries
Five (5) cups of granulated sugar
Juice of one lemon, plus finely chopped rind of 1/2 a lemon
Combine sugar and strawberries in large pot and set aside for about 2 hours. Stir occasionally.
Slowly bring to a boil and simmer for 5 minutes. Add a tablespoon of margarine to reduce foaming.
Add lemon juice and rind, bring to a boil, and simmer for another 5 minutes.
Here is the tricky part for me: The jam is now supposed to be ready but it is runny. I let it simmer for an additional 20 - 35 minutes and spot checked now and then for jelling by dipping up a teaspoon of the jam to see if it would form a thin "skin" and drip somewhat slow. If it does, it is "done". Now, that is being scientific!
I filled my clean jars, sealed them with hot melted wax, and put the tops on them. That is it for me.
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