Recipe Home-made Strawberry Jam


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Home-made Strawberry Jam

You will need:

5 cups fresh strawberries hulled, rinsed

3 tbsp Pectin

3 ½ cups Sugar (see note below)

¼ cup fresh Lemon juice

4oz or 8oz glass jars with lids and rings

First wash the glass jars with hot soapy water. Place washed jars in boiling water for 10 minutes to sterilize them. Put the lids into hot water (not boiling) and let sit for 5 minutes.

Remove jars and lids from the water and set aside. These glass jars are available online or in stores.

Mix the pectin with ¼ cup of sugar and set aside.

Partially crush the strawberries using a potato masher; you can leave small pieces if you want your jam to be chunky. Crushing the berries partially releases the natural pectin in them. Measure the crushed strawberries, you should have about 3- 3 ½ cups. Pour into a deep Teflon coated pan. Stir in the lemon juice and the pectin sugar mix; bring the fruit to a boil on medium high heat. Once it reaches a full boil, add the remaining sugar and bring to a boil. Boil for a whole minute.

At this point you can see a lot of foam on the surface of the jam, skim it with a spoon.

Testing the consistency of the Jam:

Have a metal spoon sitting in ice cold water while you make the jam. Once you skim the foam, take a little bit of the jam in the spoon and let cool to room temperature. Move the spoon, if the jam is still runny, then add some more pectin and continue to boil. The jam should set when at room temp, that’s when it is ready.
Ladle the jam into the sterilized jars, place the lid on top and screw on the rings. Immediately place the sealed jars in a hot water bath. Make sure the jars are covered with atleast 2 inches of water on top. Let them sit in the bath for 10 minutes. Remove and set aside in a cool draft free place and let the jars come to room temp. The jam is then ready to use.

One last look at Home-made Strawberry Jam...