Classic Strawberry Jam Recipes

CLASSIC STRAWBERRY JAM

Steps:

• In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
• Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
• Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
• Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
• Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
• Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
• Remove jars with tongs and let cool upright.
• Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
• Any jars that do not achieve a proper seal should be refrigerated.

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.