An old fashioned, pectin free jam made with peak season strawberries. Very flavorful and not as sweet as many jam recipes. Granny Smith apples are the natural source of pectin.

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Makes fourteen 250 ml jars-I preserved 12 and refrigerated the rest
(recipe can be cut in half)

Old Fashioned Strawberry Jam

16-20 cups strawberries, washed & hulled
4 tart apples, grated (Granny Smith)
6 cups sugar
1/2 cup lemon juice

Macerate strawberries & sugar in a pot for 4 hours. Or, cook strawberries with apples only on medium heat and bring to a boil. Crush berries with a potato masher as it heats. When boiling, add sugar gradually, stirring constantly. Cook on medium for 1-1/2 hours, stirring often. Add lemon juice and cook a further 5 minutes. Keep jam hot until you are ready to preserve. Process 5 minutes in sterilized jars to seal. Sealed jars keep for up to a year.
*If you want a firmer jam, cook another 20-30 minutes. To check consistency, spoon some jam on a saucer and freeze 10 minutes. This will tell you how gelled it will be.

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