STACY LYN'S STRAWBERRY JAM Ingredients: 4 cups strawberries, hulled and halved 4 cups sugar 1 lemon (juiced) or 2 Tablespoons lemon juice 1 pouch liquid pectin Pinch of salt Directions: In a large stockpot add the strawberries and sugar and cook over medium-low heat until the berries dissolve. Stir in the lemon. Once the mixture thickens and reaches 220 F, stir the pectin into the strawberries. Allow the pectin to boil for one minute without stirring and remove from the heat. Add a pinch of salt and stir. Divide the strawberry jam to sterilized jars leaving 1/2-inch headroom. Place lids on and allow the jam to come to room temperature. Store jam in the refrigerator for a month, in the freezer for 6 months to a year, or proceed to water bath canning method to preserve for 18 months.
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Cooperative Farming News
About Stacy Lyn Harris Stacy Lyn Harris is a best-selling cookbook author, blogger, TV personality, public speaker, wife and mother of seven children. She currently lives in Pike Road, Alabama, with her husband Scott and their children. Stacy Lyn regularly appears on cable and broadcast television as a guest chef and sustainable living expert. Her critically-acclaimed “Harvest Cookbook” was published in 2017 and contains many of her family’s favorite recipes, along with stories from her life growing up in the Black Belt and tips she’s learned along the way.
