2 pounds ripe strawberries, quartered
2 lemons, juiced
3 tablespoons fruit pectin
1 1/2 cups sugar
This recipe only makes one pint of strawberry jam, so it's up to you whether or not you would like to process the jar or simply put it in the fridge after the can reaches room temperature. I'm of the nature to process any canned items I make, whether or not I plan on opening them that week. I think it helps destroy any looming bacteria, is an easy way to clean off the cans. Most importantly, I love that satisfactory snap when the can is processed correctly.
After the sugar dissolves, taste the berry mixture to make sure it is sweet enough. Depending on the ripeness of the strawberries, you may need to add more sugar, in half cup increments. In terms of fruit pectin, if you don't have any on hand, simply reduce the jam until it passes the freezer test noted below.
- 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.
Makes approximately 1 pint strawberry jam.
- Condiments/Sauces, Jellies/Jams