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Strawberry Jam

Strawberry Jam

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Katharine

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

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Original recipe yields 40 servings

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Nutrition

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  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. 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.
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Reviews

Sarah
1288
9/25/2007

Just the way my grandma makes it! A little advice: you can store the jam in any jar you got but make sure that you put the glass and the lids in boiling water to get all germs off. Place them on clean kicthen toweles upside down and make sure that you don't touch the inside of jar or lid, otheriwse you'll most likley end up with mold in your jam. Once the jam is in the glass, screw the lid on and place them upside down for about ten minuts. This way the jam will stay good for months and you don't have to freeze it. Small jars with a cute red&white piece of cloth around the lid make great gifts!

Angela V.
1107
3/29/2008

This was my first time making jam/jelly. It was so easy to make and tastes great!!! My 9 year old son loves it. (I didn't even know where to get the jars from because it is not "the season" to make jam in MD yet! The craft store had the jars in stock.) Here are a few tips and/or lessons I learned... 1. Use a blender or chopper and puree the strawberries until you have four cups. 2. I did not have a thermometer, so I brought the mixture to a rolling boil stirring consistency for ten minutes. (All you will see is bubbles all over the bottom of the pot and foam in some areas. If you put a lid on, it will boil over your pot.) 3. I did the cold plate test to see if the mixture would jell. The first time I was unsure, so I gave it five more minutes of rolling boil time, then tried the plate test again. 4. When you get the jars ready, after soaking them in hot water, use tongs and silicone mitts to handle the glass jars because they will be VERY hot. 5. Place the strawberry jam mixture in the hot jars and put the lid on right away and then turn it upside down. 6. I waited 5 minutes and then turned them back over. This seals the jars. 7. Your jam will not look like jam/jelly, more like thick syrup. 8. Wait for it to "set" After 48 hours you will know if you did it right. 9. I got 2 and a half 16oz jars out of this recipe. I hope this helps. Check out the mason jar pics of my finished jam. Enjoy and Good Luck!

AUSSIEMUM1
811
1/1/2008

Too sweet. The boil needs to be rolling - you cannot stir it down. It will splatter everywhere. This only set as jam after a night in the fridge. Next time I will cut the sugar - I was going to give a small jar to my grandma, but it is far too sweet. When you taste the mix just after the sugar dissolves, that is not the real sweetness. It intensifies once it's boiled so don't think it isn't sweet enough if you first taste it. I put three small plates in the freezer, put a small dob of jam on one and then replaced. After a minute I checked if I could run my finger through and had it jelled. Easy but too sweet. UPDATE : Gave it to Grandma, she loved it. :)FYI, you need 4 punnets of 250g strawberries to get 4 cups of mashed strawberries. Each result tastes a little different, so yum. I advise to follow it exactly, and it tastes a million times better than any jam from a supermarket. It's better to use the heaviest bottom huge pot you have, and start the boil slowly, move it up in quarter increments until high, this way it doesn't catch and burn. Don't be in a hurry, I burnt it when I needed it that afternoon because I was in a hurry, and brought it to the boil too fast in a thin bottomed pot.