Closet Cooking Logo

Strawberry Jam

Strawberry Jam

Strawberry season is just starting here in Ontario and I got a lot of strawberries on the weekend. My grandmother used to make strawberry jam and I have had a craving for homemade strawberry jam for a while now.

I pretty much just followed the directions in the Certo (pectin crystal) package. It did not work out perfectly as the strawberries floated to the top of the jam. I think the problem was that I did not notice that I was supposed to bring it to a hard boil. A hard boil being a boil that does not stop boiling when stirred. (I learned something new.) It tastes great though! The recipe made a lot (7.5 jars), so I have a supply of strawberry jam to last a while.

Ingredients:
4 + 1/2 cups strawberries (hulled and crushed)
1 box Certo pectin crystals
7 cups sugar

Directions:
1. Bring the strawberries and pectin crystals to a boil with high heat in a large pot.
2. Add the sugar.
3. Bring to a hard boil for 1 minute.
4. Remove from heat.
5. Stir and skim foam for 5 minutes.
6. Pour into sterilized jars.

To sterilize the jars:
1. Wash in hot soapy water.
2. Keep the lids in boiling water until ready to use.
3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.

Strawberry Jam on Toast

Use in:
Balsamic Strawberry and Chicken Pizza with Sweet Onions and Smoked Bacon
Roasted Strawberry BBQ Sauce

Similar Recipes:
Strawberry Rhubarb Jam
Strawberry Balsamic Jam

7 comments:

Shaun said...

Kevin - I love that you get to see big chunks of strawberries in your jam. I have not yet embarked on making any jam but may do so when I am back on US soil where figs are coming into season.

marye said...

Homemade strawberry jam is great! The sure-jel freezer jam is nice as well..and a little easier to do.

Kevin said...

I am really enjoying the homemade strawberry jam. One of the good things about making your own jam is that you can make it as chunky as you want. I am now looking forward to fresh local blackberries and blueberries. I will have to get some more jars!

A Feast for the Eyes said...

Kevin-- I made traditional strawberry jam without pectin. I had so many leftover strawberries, that I decided to roll up my sleeves and make strawberry-balsamic jam. This is only my second time making jam, and I this turned out perfectly! I used pectin, this time. I think the trick (for me) was having the jam at a rolling boil for about 10 minutes. I froze a plate and when the jam seemed to sheet off the spoon, I put a little on the plate and ran my finger through it. It separated and this means it was ready to go! OMG! You're right-- the balsamic gives a whole new dimension to strawberry jam. My hubs can eat the regular, but this version is all mine. I'll blog about it in a few days.
thanks!

Kevin said...

A Feast for the Eyes: The hard/roiling boil is the important part. I will have to try the frozen plate trick next time. Thanks for the tip.

Amy said...

Just want to say - I love the Ball freezer jam much more than canned strawberry jam. The taste is purer, stronger strawberry, and less sweet. You may like it and as marye said much easier. The picture of the packets I use are on my blog at http://jaredandamy.com/garden

Sandie said...

I agree with what marye and Amy said about the freezer jam... That is what I use for my homemade jams, and it is SOOOO simple! Just mash some berries, mix with the pectin and sugar, let sit for a half hour, and Presto! I even decrease the amount of sugar in my freezer jam, so that it's not so coyingly sweet. I can't remember what the rule is now, as it's been a few months since I last made it, but I believe you can decrease the sugar by half without any problems. This way, you get even more of the fruit flavor and it's tastes so fresh and light! YUM!!

Post a Comment