|Strawberry Lemon Zest Jam|
5 cups crushed strawberries (about 5 lbs)
Zest from 2 lemons
1/4 Cup lemon juice
1 pack of fruit pectin
7 cups granulated sugar
8 half pint (8 oz) glass preserving jars with lids and bands
1. Heat jars in hot water
2. Combine strawberries, sugar, lemon zest and lemon juice in a large saucepan. Gradually stir in pectin. Bring the mixture to a full rolling boil that cannot be stirred down. Cook for an additional minute. Turn off the heat.
3. Pack hot jam into hot jars with 1/4 inch head-space. Wipe rim with a paper towel dipped in hot water. Place jar lid and screw band until finger tight.
4. Process in a boiling water bath for 10 minutes. Remove jars, tighten lids and allow to cool.