Strawberry Jam

Okay, this is a definite summer staple.

It’s also really easy to make, and no, I don’t use the pectin that you can buy in the store. I’m quite at the point of actually canning things yet.

This is more of a soft set jam, which needs to be refrigerated and can stay in the fridge for a few weeks.

Strawberry Jam

2 pounds Strawberries, cleaned, hulled and chopped

3 1/2 cups sugar

1 1/2 Tbsp. Lemon juice

Splash of vanilla (optional)

Clean, Hull and cut up your strawberries

There are several ways to mash/purée your strawberries, either in the food processor, using a hand blender as pictured or with a good old potato masher, your choice.

I mash with the sugar already added, but you can add the sugar after if you like, I find it helps bring out the liquid in the strawberries.

Place your pot on the stove with the berry/sugar mash, and start to heat over medium high heat. At this point I also add in the lemon juice, but in some recipes they say to add it at the end. I find it leaves a very acidic sour taste if added at the end.

Bring the mixture to a boil, stirring often. Set the timer for 20 minutes once it has come to a full boil. Then turn the temperature down to medium.

Continue stirring often, and at about 15 minutes start checking the temperature, you want it to get to 220 degrees F. If you don’t have a thermometer, don’t worry, just let it cook the 20 minutes, it will most likely be there by them. Mine usually takes about 18 minutes to get there.

Once the rapid boiling starts to calm down, start skimming the foam from around the sides of the pot, as this will make your jam cloudy. I usually start this around the 10 minute mark.

Once you have reached temperature or the 20 minutes is up, remove the pot from the stove and allow the jam to cool slightly. I like to stain my jam, just to remove most of the seeds but this is not necessary. Once the jam has sat for a couple minutes, add in a splash of vanilla, if you’re gonna add it in, the pour into your container(s). Allow the jam the cool to the point you can handle the jars, then cover them and place them in the fridge.

They can stay in the fridge for up to 3 maybe 4 weeks.

2 Comments Add yours

  1. trkingmomoe says:

    Looks really yummy. Thanks for sharing your recipe.

    Liked by 1 person

    1. You’re welcome, it’s one of our favourite things in summer.


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