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“I just made this recipe, and it is soooo good! Beautiful, jewel-toned strawberry jam with a touch of lemon--I found the recipe in the Ball powdered pectin box. My chef husband gave me a bar zester years ago, and I use it to get a fine, delicate lemon peel with no pith. If you don't have a zester, prepare the peel to your preference, but be sure to remove as much of the pith as possible. This jam set up quickly for me, and I would recommend turning the jars after they seal to distribute the fruit pieces. I can't wait to give this as gifts for the holidays!”
7 pints

Ingredients Nutrition


  1. Hull and crush berries one layer at a time.
  2. Combine lemon peel and water to cover.
  3. Simmer 5 minutes.
  4. Drain and discard liquid.
  5. Add peel to prepared strawberries.
  6. Place strawberry mixture, lemon juice and butter in a large pan.
  7. Add pectin and mix well.
  8. Bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
  9. Boil for 1 minute, then add sugar all at once, stirring to dissolve.
  10. Return mixture to a full rolling boil, and boil for 1 minute, stirring constantly.
  11. Remove from heat, skim foam if necessary.
  12. Pour into prepared jars, seal, and water-bath process for 10 minutes.
  13. Remove jars from canner, place on a clean towel to cool.

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