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This Strawberry Jam recipe is a delightful celebration of summer’s bounty, offering a simple and satisfying way to preserve the sweet, sun-ripened flavor of strawberries. This jam, made with fresh strawberries, sugar, pectin, and a hint of lemon, captures the essence of the fruit in a jar, ready to brighten your meals throughout the year. Perfect for spreading on toast, swirling into yogurt, or as a sweet surprise in baked goods, this strawberry jam is a versatile addition to your pantry.
There’s nothing quite like the taste of homemade jam, especially when it’s made with strawberries at the peak of their season. I’ve always been passionate about preserving fruits, and this strawberry jam recipe is one of my favorites. It’s a labor of love that pays off with every jar opened, bringing a taste of summer to your table no matter the season. This recipe is for anyone who loves strawberries and wants to capture their flavor in a form that lasts.
The Chemistry of Strawberry Jam
Jam making is a beautiful blend of art and science. The strawberries, rich in natural pectin, are combined with added pectin to ensure the jam sets perfectly. Sugar acts not only as a sweetener but also as a preservative, helping the jam maintain its color and extending its shelf life. Lemon juice, with its citric acid, balances the sweetness, enhances the strawberry flavor, and aids the gelling process. The cooking process is crucial; boiling the mixture allows the sugar to dissolve completely and the pectin to activate, thickening the jam to the perfect consistency.
How do I know when my jam is ready to jar?
Besides reaching the boiling point, you can perform a gel test by placing a small amount of jam on a cold plate; if it wrinkles when pushed, it’s ready.
Can I reduce the amount of sugar in the recipe?
While tempting, reducing the sugar can affect the jam’s preservation properties and set. For lower sugar options, look for pectin varieties specifically designed for less or no sugar.
What’s the purpose of the steam bath?
Processing the jam jars in a steam or water bath ensures they are properly sealed, which prevents spoilage and allows the jam to be stored safely for up to a year.
My jam didn’t set. What can I do?
If your jam is too runny after cooling, you can re-boil it with a bit more pectin. Make sure to properly measure the pectin and follow the package’s instructions for best results.
What is in Strawberry Jam?
Chopped Strawberries
The base of the jam, providing flavor, color, and natural pectin.
Granulated Sugar
Sweetens the jam and acts as a preservative.
Pectin
Ensures the jam sets properly for a spreadable consistency.
Lemon Juice
Adds brightness and helps set the pectin.
Storage Tips
Properly sealed, this strawberry jam can be stored in a cool, dark place for up to a year. Once opened, keep refrigerated and use within a month for the best flavor and freshness.
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Why make strawberry jam?
You’re not just making a delicious spread; you’re creating a jar full of memories. Whether you’re a seasoned canner or a beginner, this jam is a delightful project that promises to make those summer strawberries last all year long.
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Strawberry Jam
Ingredients
- 8 cups chopped strawberries
- 10 cups granulated sugar
- 2 tbsp pectin
- 1 lemon **juiced
Instructions
- Prepare your jars, make sure you are using new lids so that they seal properly. Place the lids in a small sauce pan covered in water. Put over high heat and boil for 5 minutes to sanitize.
- Wash the rest of the jar in soapy hot water and place on a large towel to dry.
- In a large pot add chopped strawberries & sugar over medium heat. Stir until the sugar melts and the berries release juice
- Add the pectin & lemon juice
- Turn the heat up to medium high.
- Allow the mixture to get to a roaring boil for 5 minutes. Turn the heat off.
- Pour the hot jam into the clean bottles. Repeat until all the jam is in jars. Be sure to not overfill the jars, you should leave the last 1/4 inch unfilled so the jam can expand while you process in a steam bath.
- Clean the top of the jars with a wet cloth, making sure nothing is there so that the lid can seal to the jar.
- Place the lids on and screw them up tight.
- Place the jars in a steam bath or water bath. Once the water is boiling and steam is coming out, set a timer for 20 minutes.
- After 20 minutes remove the jam jars, place them on the same large towel and allow to cool completely. This takes a couple hours. As the jars cool the top button on the jar should seal tight, sucked in.
- If the button is sucked in, your jam is preserved and can sit on the shelf for up to 1 year.
Nutrition
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