Strawberry Jam


(Makes five to six 8-ounces jars)

2 1/4 pounds strawberries, hulled

2 1/2 cups granulated sugar

2 1/2 cups granulated sugar blended with 1 teaspoon pectin powder

2/3 cup lemon juice


1.Put 7 ounces of the strawberries into a preserving pan with 1 cup of the plain granulated sugar. Crush to a pulp with a potato masher. Place the pan over gentle heat and, when the fruit mixture is warm, add the rest of the strawberries. Bring to a very gentle simmer, agitating the bottom of the pan with a wooden spoon to prevent the fruit from sticking. Simmer for 5 minutes to allow the strawberries to soften just a little.

2. Put the remaining 1 1/2 cups plain granulated sugar and the sugar/pectin mixture. Stir gentle to prevent the sugar from sticking and burning on the bottom of the pan. When the sugar has dissolved, add the lemon juice. Increase the heat and, when the mixture reaches a full boil, boil rapidly for 8 to 9 minutes. Then test for the setting point, 220F.

3. Remove from the heat and, if the surface is scummy, stir gently until the scum has dispersed. Pot and seal. Use within 1 year.

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