Strawberry jam is one of those must-make recipes that every home cook should know. What better way to preserve Spring's most coveted berry than by making a jam? Perhaps a classic pairing suits your fancy. Spread the jam over toast, pour it over brie cheese, or make a mean PB and J. Fruit jams also taste great in a turkey sandwich or in grilled cheese sandwiches. Alternatively, try it in a jam cocktail or whip a few tablespoons in cream cheese or a batch of fresh buttercream frosting. Maybe you enjoy it solo, sneaking a secretive spoonful each time you pass the fridge. I won't tell! Either way, take a look at my favorite strawberry jam recipe.
- 2 pounds ripe strawberries, quartered
- 2 lemons, juiced
- 3 tablespoons fruit pectin
- 1 1/2 cups sugar
- To sterilize jar: Wash jar, metal seal, and lid in soapy water, then rinse. In a deep pot or pressure cooker, cover the jar with enough water so it is completely covered. Bring to a boil, insert jar, and sanitize for 10 minutes. Turn off heat, but keep jar in the pot to say warm. (If the jar is not warm when you pour in boiling jam, it may crack.)
- To make jam: Chill a plate in the freezer to use later for testing the jam's consistency.
- Combine strawberries, lemon juice, and sugar in a bottom heavy, medium to large pot. Over medium heat, keep mixture at a simmer for 20 minutes, stirring occasionally to prevent scorching until strawberries are mostly broken down. Whisk in pectin, and cook for 1 minute. Take chilled plate out of freezer and dab a small amount of jam on plate. Return plate to freezer for 1 minute. If jam has gelled and does not slide down when the plate when tilted, then it is done. However, if the jam slides down, continue to cook jam for a few more minutes, and try the freezer test again. Continue cooking, until jam reaches the desired consistency.
- To process jar: Using the jar lifter, remove warm glass jars from warm water. Place funnel over jar, and pour jam mixture into jar, leaving about an inch of headroom. Place seal over the top of the jar, and screw on the lid tightly. Using the jar lifter, return jar to the water-filled deep pot. Cover the pot and bring it to a boil. Boil jar for 10 minutes. Turn off heat, remove jar, and set them on the counter or a wire rack to cool. You should hear a snap as it cools, signifying the seal has inverted and processed correctly. Sealed jams should last sealed for up to 12 months and once opened, they will last several months refrigerated.
- Condiments/Sauces, Jellies/Jams
- North American
- Makes approximately 1 pint strawberry jam