Best 5 Classic Strawberry Jam Recipes

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Strawberry jam is a classic summer treat that can be enjoyed on toast, scones, or even ice cream. It's a great way to use up a bountiful harvest of strawberries, and it's also a delicious way to preserve the flavor of fresh berries all year long. With just a few simple ingredients and a little bit of time, you can make a batch of delicious strawberry jam that the whole family will love.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC STRAWBERRY JAM



Classic Strawberry Jam image

This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.

Provided by evelynathens

Categories     Strawberry

Time 40m

Yield 6 pint jars (approximately)

Number Of Ingredients 4

3 lbs fresh strawberries, washed and hulled (about 9 cups)
4 cups sugar
1/3 cup lemon juice
1 tablespoon unsalted butter (optional)

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.

Nutrition Facts : Calories 591.6, Fat 0.7, Sodium 3.7, Carbohydrate 151.7, Fiber 4.6, Sugar 144.5, Protein 1.6

STRAWBERRY JAM



Strawberry Jam image

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.

Provided by Katharine

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 40

Number Of Ingredients 3

2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

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.

Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g

STRAWBERRY JAM



Strawberry Jam image

Provided by Ree Drummond : Food Network

Categories     condiment

Time P1DT1h10m

Yield Eight 8-ounce jars of jam

Number Of Ingredients 4

5 cups hulled and mashed strawberries
4 tablespoons fresh lemon juice, strained
One 49-gram package powdered fruit pectin
7 cups sugar

Steps:

  • Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
  • Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
  • Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
  • Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
  • Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
  • Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
  • After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

SUMMER STRAWBERRY JAM



Summer Strawberry Jam image

Red, ripe strawberries make a classic jam that brings back summer year 'round.

Provided by Ball

Categories     Trusted Brands: Recipes and Tips     Ball® Canning & Recipes

Time 45m

Yield 32

Number Of Ingredients 4

1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher)
1 ½ tablespoons Ball® RealFruit™ Classic Pectin
1 ⅔ cups granulated sugar
2 Ball® or Kerr® Half-pint (8 oz) Jars with lids and bands

Steps:

  • Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  • Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
  • Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  • Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.
  • Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Nutrition Facts : Calories 43.4 calories, Carbohydrate 11.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 10.9 g

STRAWBERRY JAM



Strawberry jam image

James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers

Provided by James Martin

Categories     Afternoon tea, Condiment

Time 1h

Yield Makes 3-4 jars

Number Of Ingredients 4

1kg hulled strawberry
750g jam sugar
juice 1 lemon
small knob of butter (optional)

Steps:

  • Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water - too much water and the jam won't set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
  • Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour.
  • Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
  • When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
  • Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
  • Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
  • Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven't managed to spoon off the top. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
  • Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

Tips:

  • Choose the right strawberries: Use ripe, juicy strawberries for the best flavor. Avoid strawberries that are bruised or moldy.
  • Prepare your strawberries: Hull the strawberries and cut them into small pieces. You can also mash them if you prefer a smoother jam.
  • Use a large pot: The jam will expand as it cooks, so use a large pot to prevent it from boiling over.
  • Stir the jam frequently: Stir the jam frequently to prevent it from sticking to the bottom of the pot and burning.
  • Test the consistency of the jam: The jam is done when it reaches a thick, syrupy consistency. To test the consistency, place a small amount of jam on a cold plate. If it wrinkles when you push your finger through it, it is ready.
  • Canning the jam: If you want to can the jam for long-term storage, follow proper canning procedures to ensure that the jam is safe to eat.

Conclusion:

Making strawberry jam is a simple and rewarding process that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious and versatile jam that can be used in a variety of ways. Whether you're spreading it on toast, using it as a filling for pastries, or adding it to yogurt or oatmeal, strawberry jam is a delicious and versatile addition to any meal.

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