This recipe yields a vibrant, sweet, and flavorful strawberry jam, perfect for spreading on toast, scones, or using as a filling for pastries. The jam captures the essence of fresh strawberries with a balance of sweetness and a hint of tartness.
Ingredients:
- 2 pounds fresh strawberries, hulled and halved (or quartered if large)
- 4 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- Optional: 1 pouch (3 oz) liquid pectin or 2 tablespoons powdered pectin
Instructions:
- Prepare the Strawberries: Wash the strawberries thoroughly and remove the hulls. Cut the strawberries into halves or quarters, depending on their size.
- Combine Ingredients in Pot: In a large, heavy-bottomed pot, combine the strawberries, sugar, and lemon juice. Stir gently to mix. Let the mixture sit for about 10-15 minutes, allowing the sugar to draw out the juices from the strawberries.
- Cook the Jam: Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent scorching. Reduce the heat slightly and continue to boil the jam, stirring frequently.
- Test for Gelling (Without Pectin): If you’re not using pectin, cook the jam until it reaches a gel stage. To test, place a small plate in the freezer before you start cooking. When you think the jam is ready, remove the plate and drop a spoonful of jam onto it. If the jam sets or wrinkles when you push it with your finger, it’s ready. If not, continue to cook and test every few minutes.
- Add Pectin (If Using): If using pectin, follow the package instructions. Typically, for liquid pectin, you add it after the jam reaches a rolling boil, cook for one minute, and then remove from heat. For powdered pectin, you mix it with a portion of the sugar before adding it to the strawberries.
- Process in Jars (Optional Canning): If you want to preserve the jam for longer, ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, seal with lids and rings, and process in a boiling water bath for 10 minutes.
- Cool and Store: If you’re not canning, let the jam cool in the pot or transfer it to clean jars or containers. Store in the refrigerator.
- Enjoy! Once cooled, the jam will thicken. Enjoy it on toast, with yogurt, or in your favorite dessert.