STRAWBERRY JAM
Provided by Sean Timberlake
Categories condiment
Time 1h50m
Yield Four half pints
Number Of Ingredients 5
Steps:
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1" and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Prepare the jam: Reserve 1/4 cup of sugar in a small bowl; add the pectin and whisk to combine. Set aside. Combine the strawberries and remaining sugar in a large, nonreactive pot; enamel or stainless steel are best (do not use copper or aluminum pots with this method). Let stand for at least 20 minutes, up to two hours or even overnight, refrigerated. Cook the jam: Stir the contents of the pot well, and put over medium-high heat. Add the lemons. Stir frequently, taking care not to burn the sugar. Bring to a boil, add the pectin-sugar mixture, and maintain a rolling boil. Skim away any foam that forms; if there is too much foam, add the butter. Test for set: Once a boil has been reached, take the temperature with a quick-read thermometer. Continue boiling and stirring until the mixture consistently reads 220F on a candy thermometer for one full minute. Turn off the heat. Remove the lemon slices. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jam. Turn the heat under the canner to high. Use a ladle to pour the jam into the jars through a canning funnel, leaving 1/2" headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1" water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for five minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
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Tofial Ahmed
[email protected]This is my favorite strawberry jam recipe. It's so easy to make and the flavor is incredible.
Mukisa Anold
[email protected]I've never made jam before, but this recipe made it so easy. The jam turned out perfectly and I'm so proud of myself!
Faheema Hendricks
[email protected]I love the fact that this recipe uses honey instead of sugar. It gives the jam a nice, natural sweetness.
Vladimir
[email protected]I made this jam for a party and it was a huge hit! Everyone loved it.
Tlou Selolo
[email protected]This is my go-to strawberry jam recipe. It's easy to make and always turns out great.
Iradukunda Faysal
[email protected]I've tried this recipe a few times and it's always a success. The jam is delicious and has a beautiful color.
Huma Alvi
[email protected]This jam is amazing! I love the way the strawberries and sugar caramelize together.
NBD Kromer29
[email protected]I love this recipe! It's so simple and the jam always turns out delicious. I've made it with both fresh and frozen strawberries and it's always a hit.
Zoey Marry
[email protected]I followed the recipe exactly and my jam turned out way too runny. Not sure what I did wrong.
Joan Villegas
[email protected]This is the best strawberry jam I've ever had! It's so flavorful and has the perfect consistency. I highly recommend this recipe.
Chingun Noob
[email protected]I've been making this jam for years and it's always a hit. It's so easy to make and the flavor is amazing.
Dan Bahadur Khamcha
[email protected]Made this jam yesterday and it turned out perfect! I used a combination of strawberries and raspberries and it was delicious. Will definitely be making this again.
Luke Harrison
[email protected]This strawberry jam is a delightful balance of sweet and tart. It's easy to make and tastes so much better than store-bought. I love the fact that it uses fresh strawberries and doesn't have any added pectin.