Homemade Strawberry Jam
Homemade Strawberry Jam
Making homemade strawberry jam is a delightful and rewarding process. Here's a simple recipe for you to try:
Ingredients:
4 cups fresh strawberries, hulled and halved
2 cups granulated sugar
1/4 cup fresh lemon juice
1 tablespoon pectin (optional, for a firmer jam)
Instructions:
Prepare the Jars:
Wash and sterilize your jam jars and lids by placing them in boiling water for a few minutes or running them through a hot dishwasher cycle.
Prepare the Strawberries:
Hull and halve the strawberries. If you prefer a chunkier jam, you can mash the strawberries with a potato masher or fork. For a smoother jam, use a blender or food processor to puree the berries.
Cooking the Jam:
In a large, heavy-bottomed saucepan, combine the strawberries, sugar, and lemon juice. If you're using pectin, mix it with a little sugar before adding it to the fruit mixture.
Cook over medium heat, stirring frequently to dissolve the sugar.
Once the sugar is dissolved, bring the mixture to a boil. Skim off any foam that rises to the surface.
Check for Setting Point:
After the jam has been boiling for about 15-20 minutes, start checking for the setting point. You can do this by placing a small amount of jam on a chilled plate and letting it sit for a minute. Run your finger through the jam, and if it wrinkles and holds its shape, it has reached the setting point.
If using a thermometer, the setting point is around 220°F (105°C).
Finishing the Jam:
Once the jam has reached the desired consistency, remove the saucepan from heat.
Skim off any remaining foam.
Let the jam cool for a few minutes.
Fill and Seal Jars:
Ladle the hot jam into the prepared, sterilized jars, leaving about 1/4-inch headspace.
Wipe the jar rims with a clean, damp cloth to ensure a proper seal.
Place the sterilized lids on the jars and screw on the metal bands until fingertip-tight.
Process the Jars (Optional):
If you plan to store the jam for an extended period outside of the refrigerator, you can process the jars in a water bath for about 10-15 minutes.
Cool and Store:
Allow the jars to cool to room temperature before storing them in a cool, dark place.
Your homemade strawberry jam is now ready to be enjoyed on toast, in yogurt, or as a topping for desserts! Remember to refrigerate the jam after opening.
