I definitely do a lot of canning. It makes great gifts, it’s much healthier than store-bought, and tastes great. Plus there’s something about the sight of a completed batch of preserved food that just gives me a feeling of accomplishment that I don’t get a lot of other ways. It doesn’t even have to be all eaten in the next few days before it goes bad! So, here’s a very summery tasting jam of strawberries and limes, which is making me want it on some toasted sourdough with a little butter even though I’m VERY full from Chinese. Yes, it’s THAT good.
Start by preheating your canner and preparing jars and lids. Then combine the crushed strawberries. lime juice, and zest in a large pot and bring to a boil over high heat, stirring constantly.
Add the sugar, stirring until it dissolves.
When the mixture is back to a rolling boil, quickly add the liquid pectin, wait for it to return to a rolling boil, and cook for 1 minute longer. Remove from heat, skim off any foam, and ladle into warm jars. Leave 1/4 inch headspace, wipe jars clean, and turn rings until finger-tight. Can in a water bath for 10 minutes, remove from heat, let sit 5 minutes, and remove hot jars with a jar lifter. Place on a towel on the counter… placing them directly onto a cold countertop can cause the jars to crack. Leave until cooled, check for seal, and enjoy!
Strawberry Lime Jam
- 4 pints strawberries hulled and crushed
- 1/4 cup fresh lime juice
- 2 teaspoons zested lime peel
- 1/2 teaspoon unsalted butter
- 7 cups granulated sugar
- 1 pouch liquid pectin
Preheat canner and prepare jars and lids.
Combine strawberries, lime juice, lime zest, and butter in a large pot and bring to a boil over high heat, stirring constantly.
Once strawberries have reached a rolling boil, add sugar, stirring until dissolved and mixture has returned to a rolling boil.
Quickly stir in pectin, return to a boil, and cook for 1 minute more.
Remove pot from heat and skim off any foam. Ladle the jam into warm prepared jars, leaving 1/4 inch headspace. Wipe off rims of the jars, add lids and rings, and turn finger-tight.
Process in a boiling water bath at a full rolling boil for 10 minutes, then remove canner from heat.
Let canner cool for 5 minutes, remove jars from canner with a jar lifter, and place onto a towel on the counter. Let jars sit undisturbed until cooled.