PS... Full disclousure, I wanted to try useing frozen fruits to see how well this recipe would work with forzen fruits as well as fresh, so 1/2 of my strawberries are frozen strawberries, which I have fully defrosted.
Start by melting your wax. If you have one of those fancy chocolate melting pots, feel free to use that for this step, just make sure that it is super lightweight and maneuverable. For those of use who still melt chocolate the old fashioned way, or have never melted chocolate before, this is going to teach you two things today. I take a large coffee/tea mug and put my stick of wax in there (since we are pouring this a few time later and we will be moving quickly) then I place the mug into a slightly larger pot, and add water to the larger pot. Make sure not to get any water in the mug, only in the pot. Set this contraption aside on a medium heat and move to the next project.
The next project is the sterilization of your jars and lids. Find a pot that can hold 5-6 jars and put your jars in there, if there is room add the lids as well, or else you can get another pot. Then fill up the jars and the pot at the same time and set on the stove at high with a lid. Personally I use a really big pot, so this normally takes about 15-20 minutes to get it to a boil. But that is ok because we haven’t even started our jam making yet.
Now we start the jam making process:
Start with 1 ½ pint of strawberries, and let your mini mash them up, or you can use a potato masher or your own hands.
Zest and juice your lemon and throw it in a saucepan along with your sugar, and butter* and put it on low heat for about 10 minutes while allowing the sugar to melt into a thick liquid.
Lemon Zesting Lemon and sugar liquid
Then take your strawberries, and add them to the pot cooking on medium heat for 20 more minutes until this mixture boils.
Once you have reached a boil, you can ladle your jam into your jars. Make sure to funnel the jam, remove the funnel, then wipe the rim, then add your wax. Wipe the rim again, and then place the lid on top.
The last thing is if you have any left over jam, what shoud you do? Well heres what I do, normall I have other jars that may or may not be half full, today I happen to have one that was a half filled Raspberry Jam, so I poured out the contents of my raspberry jam into the pot and mixed both jams together before pouring them into one of my new sterilized jars and making a Mixed Berry Jam... The other option you have is just filling the jar with what you have and either waiting untill you make that jam again to finish filling it, or simply saving it as is. Either way, the results are delicious!
*For those of you who have been following my recipes and are not sure why I add butter to my jams, here’s why:
1. I am French and we add butter to everything…
Well not really, yes I am French and yes I love butter but this is not the real reasoning as to why.
2. If you have ever made jam before you know that especially with berry jams you get this foam which accumulates at the top of your pot when you nring it to a boil before jarring it, most of the time its not big deal to either scoop it out of let it settle, but for me I have found that instead of wasting jam and throwing the foam away, or wasting time to let it cool and settle, adding just a teaspoon of butter helps to cut the foam amount in half if not completely. So that is why I use butter in my jams, of course it is not necessary, so if you are lactose intolerant, or vegan, please note that this is not a vital part of the recipe, but something that I have found to be helpful for those who are not opposed to some butter.