Classic Strawberry Jam

wtorek, 11 lutego 2014

Classic Strawberry Jam

Time: 40 mins


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


  • 1 In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
  • 2 Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
  • 3 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.
  • 4 Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
  • 5 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.
  • 6 Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
  • 7 Remove jars with tongs and let cool upright.
  • 8 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.
  • 9 Any jars that do not achieve a proper seal should be refrigerated.

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