Homemade Strawberry Jam

INSTRUCTIONS

• 1 Place a small plate in freezer. Place chopped strawberries in large saucepan or Dutch oven. Mash using large fork or potato masher. Stir in sugar, grated apple and lemon juice.
• 2 Bring mixture to rapid boil on medium-high heat, stirring frequently to avoid boiling over and to ensure sugar is fully dissolved (mixture will be foamy/frothy). Boil 20 to 25 minutes or until temperature reaches about 220°F, adjusting heat as needed to maintain a steady boil. Once mixture has reached 220°F and is no longer frothy, remove from heat. Immediately stir in vanilla.
• 3 To confirm the jam is done cooking, spoon about 1 teaspoon of jam onto chilled plate. Return to freezer for 2 minutes. Swipe finger through chilled jam. If the jam wrinkles up and does not flood back into the gap where you swiped your finger, it’s done! If jam is still runny, return to boil for 3 to 5 minutes longer and test again. (If needed, spoon off any frothy foam from top of jam.)
• 4 Allow jam to cool at room temperature 2 hours. Transfer to airtight containers and refrigerate at least 12 hours until set. Keep refrigerated up to 2 months.