Strawberry Lemonade Jam
Makes 5 pints
4 pounds strawberries, washed, hulled and mashed
2 lemons, washed, zested and juiced (approximately 1/2 cup juice)
6 cups sugar
2 small lemons, washed, sliced and quartered
2 lemons, washed, zested, peeled and coarsely chopped
In a large stainless steel or enamel stock pot, add strawberries, sugar, lemon zest, chopped lemons and quartered lemon slices. Stir over low heat with a wooden spoon until all of the sugar has dissolved completely. Turn the burner up to medium and continue to cook until mixture has reached 220*, approximately 40-60 minutes, stirring occasionally. Immediately transfer hot jam to clean, sterilized jars, leaving 1/2" headspace. Process in a boiling water bath for 10 mins.