Comments on: Strawberry Jam https://www.closetcooking.com/strawberry-jam/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Thu, 13 Aug 2026 19:21:49 +0000 hourly 1 https://wordpress.org/?v=7.1.1 By: kevin https://www.closetcooking.com/strawberry-jam/#comment-75821 Mon, 17 Jun 2019 15:31:05 +0000 https://www.closetcooking.com/2007/06/15/strawberry-ja/#comment-75821 In reply to dezi.

I use pectin in all of my strawberry jams since strawberries do not have a lot. You can add lemon juice and/or simmer for longer to help the jam set if you want to omit the store bought pectin!

]]> By: dezi https://www.closetcooking.com/strawberry-jam/#comment-75781 Thu, 13 Jun 2019 16:22:56 +0000 https://www.closetcooking.com/2007/06/15/strawberry-ja/#comment-75781 Okay, Kevin. I have a technical question for you. I made both your strawberry jam and your jalapeno strawberry jam. Both of these are the bomb! Thank you. Here is my question……why do I need pectin in the jalapeno strawberry jam and yet I don’t need it when I made the strawberry jam? Thank you a ton.

]]> By: Sandie https://www.closetcooking.com/strawberry-jam/#comment-31965 Mon, 08 Feb 2010 15:34:29 +0000 https://www.closetcooking.com/2007/06/15/strawberry-ja/#comment-31965 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!!

]]> By: Amy https://www.closetcooking.com/strawberry-jam/#comment-25715 Sat, 25 Jul 2009 21:18:38 +0000 https://www.closetcooking.com/2007/06/15/strawberry-ja/#comment-25715 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

]]> By: Kevin https://www.closetcooking.com/strawberry-jam/#comment-24766 Wed, 01 Jul 2009 14:33:42 +0000 https://www.closetcooking.com/2007/06/15/strawberry-ja/#comment-24766 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.

]]> By: A Feast for the Eyes https://www.closetcooking.com/strawberry-jam/#comment-24669 Sun, 28 Jun 2009 20:24:38 +0000 https://www.closetcooking.com/2007/06/15/strawberry-ja/#comment-24669 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!

]]> By: Kevin https://www.closetcooking.com/strawberry-jam/#comment-37 Wed, 20 Jun 2007 23:23:00 +0000 https://www.closetcooking.com/2007/06/15/strawberry-ja/#comment-37 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!

]]> By: marye https://www.closetcooking.com/strawberry-jam/#comment-34 Sun, 17 Jun 2007 02:53:00 +0000 https://www.closetcooking.com/2007/06/15/strawberry-ja/#comment-34 Homemade strawberry jam is great! The sure-jel freezer jam is nice as well..and a little easier to do.

]]> By: Shaun https://www.closetcooking.com/strawberry-jam/#comment-33 Sat, 16 Jun 2007 01:33:00 +0000 https://www.closetcooking.com/2007/06/15/strawberry-ja/#comment-33 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.

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