More Jam! Strawberry Lemonade Anyone?

This is another jam I recently whipped up after spending an hour in the strawberry farm picking the tiniest, sweetest strawberries. The inspiration behind this concoction is strawberry lemonade. I love the sweet-tart combination that those two flavors create. I figured the two flavors in a jam would be very tasty and create the same flavor explosion in your mouth. I was not disappointed. I think this jam would make the most delicious glaze on a lemon pound cake.

In my opinion, this is a recipe that you can taste as you go. It is a very acidic mixture so if you decide to leave a little lemon juice out, I don't think you would hurt anything. As always, consult a canning expert to investigate this theory further. Just be sure you have at least 1/2 cup lemon juice in the mixture.


This recipe makes a ton! Please feel free to cut the numbers in half.

Strawberry Lemonade Jam

4 quarts strawberries, cleaned and hulled
5 lemons, zest and juice reserved
1 T lime juice
2 T Balsamic vinegar
12 cups white sugar
1 cup raw sugar
2 packets of powdered pectin

Prepare your canning equipment according to manufacturer's instructions (or the instructions on your pectin packet).

Crush the strawberries using the bottom of a glass in a large (at least 8 quart) pan. Add the lemon zest and juice, lime juice and vinegar and heat. When the mixture begins to bubble, sprinkle the fruit pectin powder over the top. You can add a teaspoon of butter to reduce foaming. Bring to a hard boil that cannot be stirred down. Add the entire volume of sugar and boil hard for 1 minute. Can the jam according to your pectin's instructions.

Yield: 11 12-oz jars