Ingredients
Equipment
Method
- Wash and hull the strawberries. Crush them thoroughly using a potato masher or food processor until you have 2 cups of crushed strawberries. Measure precisely to ensure the jam sets properly.
- In a large bowl, mix the crushed strawberries with the sugar. Stir well and let it stand for 10 minutes, stirring occasionally. This allows the sugar to dissolve and the flavors to meld.
- In a small saucepan, combine the water and pectin. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, then remove from heat.
- Pour the hot pectin mixture into the strawberry-sugar mixture. Stir constantly for 3 minutes, ensuring all sugar is dissolved. This step is crucial for the jam's texture.
- Ladle the jam into clean freezer-safe containers, leaving 1/2 inch headspace. Seal the containers and let them stand at room temperature for 24 hours to set. Then, store in the freezer for up to a year.
Notes
Chef's Tips:
• For best results, use ripe, fresh strawberries at the peak of their season
• Avoid over-processing strawberries to maintain a chunky texture
• Serve on toast, scones, or use as a topping for yogurt and ice cream
Food Safety:
• Ensure containers are clean and dry before filling to prevent spoilage
• Store in freezer to maintain quality; refrigerate after opening and consume within 3 weeks