Mary Berry Recipe For Strawberry Jam Recipes
STRAWBERRY JAM
Use slightly underripe strawberries for best results. To extend the jam's shelf life, process in canning jars according to manufacturer's instructions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 48 ounces
Number Of Ingredients 2
Steps:
- Put a small plate in the freezer. Place berries in a nonreactive 10-quart stockpot set over medium-high heat. Using a wooden spoon, mix in 1/4 cup sugar with berries. Cook, stirring, until berries are juicy, 5 to 6 minutes. Stir in a third of remaining sugar until dissolved. Repeat until all the sugar has been added and dissolved, about 7 minutes total.
- Bring mixture to a full boil; cook, stirring, 10 minutes. Continue boiling; use a stainless-steel spoon to remove foam from surface. Boil until most of the liquid is absorbed, mixture thickens, and temperature registers 220 degrees on a candy thermometer, about 30 minutes.
- Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.
- After jam passes the gel test, remove from heat. Pour warm jam into jars; seal, label, and refrigerate up to 4 months.
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