Description
Here’s my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It’s amazingly delicious.
Ingredients
- 3 apples, stemmed, coarsely chopped (including core and seeds)
- 1 lemon, chopped (including rind and seeds)
- 1 cup water
- 3 pounds fresh strawberries, hulled
- 1 1/2 cups pectin puree
- 2 ¼ cups white sugar, divided
- 1 teaspoon fresh lemon juice
Instructions
- Place chopped apples
- lemon
- and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook
- stirring occasionally
- until fruit is very soft and collapsed
- about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
- Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed
- about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat
- if necessary
- to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
- Cook
- stirring often
- until mixture reaches 220 degrees F (105 degrees C)
- 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
- Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.
Prep Time: 10 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs 25 mins
Servings: 24