Fresh Strawberry Jam
Food Network

Sally’s Notes:

I made half this recipe and kept it in jars in the refrigerator. (I don’t can!) I loved the added freshness the lemon gives. I did have to cook everything about three times as long as Ina called for but maybe I had the burners too low. (I was worried about burning the sugar, something I have done before!)

I gave Mo some warm jam poured over a slice of lemon pound cake, delicious! It of course is good on biscuits, pancakes and toast too.  Warm it up and put it on ice cream! 

photo from Sally for 1055
For the recipe, CLILCK HERE