Ingredients
Equipment
Method
- In a large pot, combine the strawberries, sugar, and lemon juice. Let the mixture sit for about 30 minutes to macerate, allowing the strawberries to release their juices.
- Place the pot over medium heat and bring the mixture to a simmer. Stir occasionally to prevent sticking. If using pectin, add it now and stir until dissolved.
- Continue cooking the jam, stirring frequently, until it thickens. This should take about 20-30 minutes. To test for doneness, place a small amount of jam on a chilled plate; if it wrinkles when pushed, it's ready.
- Remove the pot from heat and let the jam cool slightly. Skim off any foam that has formed on the surface.
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars tightly and process in a boiling water bath for 10 minutes to ensure proper preservation.
Notes
Chef's Tips:
• For a less sweet jam, reduce the sugar to 3/4 cup and increase the lemon juice to 3 tablespoons
• Avoid overcooking the jam, as it can become too thick and lose its fresh flavor
• Serve with scones, toast, or use as a topping for yogurt or ice cream
Food Safety:
• Always use sterilized jars to prevent contamination
• Store in a cool, dark place; refrigerate after opening