Fresh strawberry jam –There’s nothing quite like the taste of homemade strawberry jam. It’s a delightful treat that brightens up any breakfast or snack, and it’s surprisingly easy to make at home. With just a few ingredients and a bit of time, you can enjoy the sweet flavor of fresh strawberries bottled up just for you. Let’s dive into this scrumptious recipe!
Homemade Fresh Strawberry Jam with Pectin
This fresh strawberry jam is made with pectin, which helps it set nicely and achieve that perfect spreadable consistency. Here’s how to bring the joy of strawberry jam into your kitchen.
Ingredients:
- 2 pounds of fresh strawberries, hulled and sliced
- 1/4 cup of freshly squeezed lemon juice
- 5 cups granulated sugar
- 1 package (1.75 oz) fruit pectin (like Sure-Jell)
- 1/2 teaspoon of unsalted butter (optional, to reduce foaming)
Instructions:
- Prepare the Strawberries: Rinse the strawberries under cool water. Remove the green tops, and slice the berries into small pieces. You should have about 4 cups of sliced strawberries.
- Make the Jam Mix: In a large mixing bowl, combine the sliced strawberries with lemon juice. Let them sit for about 10 minutes to release their juices.
- Add Pectin: Pour the fruit mixture into a large saucepan. Stir in the fruit pectin, and mix well. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly.
- Incorporate the Sugar: Once boiling, stir in the granulated sugar all at once. Continue to stir until the mixture returns to a rolling boil. Boil for exactly one minute, stirring constantly. If using, add the butter to reduce foam.
- Check the Set: Remove the pan from heat. Thouroughly skim off any foam that forms on the surface, if necessary. To test if the jam has set, place a spoonful of the hot mixture onto a cold plate and let it sit for a minute. Run your finger through the mixture; if it holds its shape and leaves a track, it’s ready for canning.
- Jar the Jam: Carefully ladle the hot jam into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean cloth to ensure a good seal. Seal them with lids and process in a boiling water bath for 5-10 minutes, depending on your altitude.
- Cool and Store: Remove the jars from the water bath and set them on a clean kitchen towel to cool completely. Once cooled, check that the lids have sealed properly. Store your strawberry jam in a cool, dark place. Once opened, refrigerate the jam.
Enjoy your homemade strawberry jam on toast, pancakes, or even as a topping for desserts. It’s a taste of summer you can enjoy all year round!
