Here is the recipe for the jam I made recently. Strawberries were not from my garden, but in season and very tasty. The recipe can be altered to whip up smaller batches, which I did as an emergency when we finished the first lot.
P.s Apologies to the blogger whose recipe made it easy – I will improve at cross-referencing!!!
8 cups strawberries
4 cups sugar
1/4 cup lemon juice
These quantities made 6 small jars of jam.
Hull the strawberries and wash. Chop to desired size – I like small chunks in my jam – and place in a wide, shallow pan. Add 1/4 cup of water and heat until fruit is soft.
Add sugar and lemon juice and stir. Keep stirring, more stirring!
The stirring takes longer that 15 minutes, this allows time to sterilize the already washed jars and lids in the oven for 6 minutes, just place them all on a tray. I find that a regular set of tongs is fine for handling the hot jars.
Test jam by blobbing a teaspoonful on a saucer that has been chilled in the freezer. When the jam cools to the desired consistency stop stirring and pour jam into the prepared jars. I use a small stain-less milk jug to do this, and it makes less mess than using a ladle.
Place full jars – with lids tight – into a pot of boiling water, boil for 15 minutes. Use tongs for this. Remove from the water. As the jars cool, they should pop, this shows that they are sealed. For the jars don’t pop, keep in the fridge until eaten.