Strawberry Jam Recipe2013-05-20
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- Yield : 5 small jars
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Is there anything quite as nice as a homemade strawberry jam recipe that brings thoughts of summer as you enjoy it all year round?
Not in my books there isn’t.
Learning how to make strawberry jam is a cinch with this easy recipe.
- 1 quart strawberries
- 4 cups sugar
- 1/2 cup lemon juice
- 2 tablespoons liquid pectin
Gently wash the berries in a sieve. Drain and hull the berries (see Notes below). Cut the berries, add the sugar and let stand overnight, or for several hours, in a glass or plastic bowl.
Bring to a boil. Boil for 8 minutes. Add the lemon juice. Boil for 3 minutes. Remove the scum. Add 2 tablespoons liquid pectin and stir. Pour into sterile glasses and seal with paraffin wax.Makes 5 6-ounce glasses.
- Hulling the berries means to take the top leaf off as well as that white core in the middle of the berry. It has no real flavor and doesn’t do anything positive for the jam.
- You can use crystalized pectin to make strawberry jam as well. Simply follow the directions on the pectin package.
- You can double the recipe to make a larger batch, but unless you have a proper large canning pot to cook in, I wouldn’t multiply it more than that. You want to make sure it cooks properly.
Did You Know?…
This recipe has just a few ingredients – obviously strawberries and sugar, plus a touch of lemon juice to keep it from being overly sweet, and some liquid pectin, the thickening agent.
You can buy pectin in pretty much any grocery store or hardware store throughout the summer and in some areas year round.
Whether you are new to making jam or an old(er) hand at it, I think you will really enjoy this recipe.
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