For mom this Mother’s Day, why not make homemade jam? Just don’t tell her how easy it is

Mother’s Day always feels like a bit of a push-pull to me on many levels. Add the lemon juice, and continue to simmer for about half an hour, stirring often, until the mixture looks like loose jam. STRAWBERRY JAM Serves: 16 Ingredients: 2 pounds strawberries, hulled and roughly chopped 1 1/2 cups sugar ¼ cup fresh lemon juice Wash two 2-cup canning jars or other jars with tight fitting lids very well, and allow to dry completely. Add the lemon juice, lower the heat to medium-low, and cook at a gentle simmer for about 25 to 30 minutes, stirring often, until the mixture looks like loose jam, and has reached a temperature of 220 degrees F measured with a candy or instant read thermometer. If you don’t have a candy thermometer just cook the strawberry mixture until it starts to look like loose jam.