Strawberry Jam

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Strawberries in my neck of the woods usually ripen in early June. I always set aside the better part of the day to put up at least one batch of traditional strawberry jam. However, it’s a bit tricky to keep my guys from opening those jars of jam and I’m never sure if I’ll have enough to last the winter until the following June.

This is a great recipe to make jar by jar, without pectin. One of my go-to recipes when the strawberries start showing up in my local market.

Ingredients

1 3/4 cup sugar
1 lemon, juiced
1-quart strawberries, cleaned and hulled
1 teaspoon butter (helps reduce foaming)

Directions

Freeze a couple of spoons (I’ll explain later — has to do well the gel).

Combine 1/4 cup sugar, lemon juice, and strawberries in medium to large saucepan. Using a potato masher, roughly mash strawberries. Then, using a wooden spoon, cook the berries, stirring until they are juicy — 5-6 minutes. Stir in remaining sugar until it is completely dissolved.

Bring mixture to a full rolling boil. Continuing boiling, on medium to medium-high heat, removing foam from the surface as needed, until the mixture has thickened and most of the liquid has been absorbed. About 20 – 30 minutes.

Gell test. Retrieve frozen spoons. Place a drizzle of jam on the back of a frozen spoon. After is has slightly cooled, a few seconds, run your finger through the jam. If it retains its track, it has set. If it runs, keep cooking the jam and retest in a few minutes.

Quickly pour jam into sterilized pint size jar and refrigerate up to 4 months.

 

Old fashioned Strawberry Jam, without pectin, one jar at a time at 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.