Strawberry jam recipe
9 mins read

Strawberry jam recipe

Strawberry Jam Recipe: Simple, Sweet, and Delightfully Homemade

Making strawberry jam at home is not only super rewarding, but it also lets you control exactly what goes into your jam.

No weird preservatives, just pure Strawberry jam goodness. Plus, who doesn’t want their kitchen smelling like a strawberry field? Here’s a straightforward recipe to get you started. Let’s jam! (Pun absolutely intended).

Ingredients:

  • 4 cups of strawberries (about 2 pounds)
  • 4 cups of granulated sugar
  • 1/4 cup of lemon juice (fresh is best)
  • 1 packet of fruit pectin (optional, but it helps set the jam)

Equipment:

  • A large pot
  • Canning jars and lids
  • A potato masher or food processor
  • A ladle
  • A canning funnel (not necessary, but very helpful)

Instructions:

Prep the Strawberries:

Rinse the strawberries under cold water. Remove the stems and any bruised spots. No one likes a jam with mysterious lumps. Then, mash them up. You can use a potato masher for a chunkier texture or a food processor for a smoother Strawberry jam.

Cook the Jam:

In a large pot, combine the mashed strawberries, lemon juice, and sugar. If you’re using pectin, add it now. Stir the mixture over low heat until the sugar dissolves. Increase the heat to high and bring the mixture to a rolling boil. This is where the magic happens!

Boil, Baby, Boil:

Keep the mixture at a full boil for about 10-15 minutes, stirring constantly. You want it to reach 220°F, the perfect Strawberry jam-making temperature. If you don’t have a thermometer, you can do the “wrinkle test” – place a small spoonful of jam on a plate, let it cool for a minute, then push it with your finger. If it wrinkles, it’s ready!

Jar it Up:

Remove the pot from the heat. Skim off any foam from the top. Carefully ladle the hot jam into your sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims of the jars clean, place the lids on, and screw on the bands until they are fingertip tight. Don’t go all Hulk on the lids; just tight enough is good.

Process the Jars:

To make your Strawberry jam shelf-stable, you’ll need to process the jars in a boiling water bath for about 10 minutes. Make sure the jars are completely covered with water. After 10 minutes, carefully remove the jars and let them cool. You should hear the satisfying “ping” of the lids sealing.

Wait (The Hardest Part):

Let the jars sit undisturbed for 24 hours. Check the seals by pressing down on the center of each lid. If it doesn’t pop back, you’re good to go! Any jars that didn’t seal properly should be refrigerated and used first.

Enjoy Your Jam!

Spread your homemade strawberry jam on toast, add it to yogurt, or just eat it straight out of the jar with a spoon. No judgment here.

Summary:

Making strawberry jam is a bit of an adventure, but once you taste that sweet, homemade goodness, you’ll be hooked. Happy jamming.


(FAQ):

Q1:Do I need to use pectin in my strawberry jam?

A:Pectin is optional, but it helps the jam set and achieve the right consistency. If you prefer a looser, more spreadable Strawberry jam jam, you can skip the pectin.

Q2:How do I prepare the strawberries?

A:Rinse the strawberries under cold water, remove the stems, and any bruised spots. Then mash them using a potato masher for a chunkier texture or a food processor for a smoother jam.

Q3:How long do I need to boil the jam?

A:After combining the Strawberry jam, lemon juice, and sugar in a pot, bring the mixture to a rolling boil over high heat. Boil for about 10-15 minutes, stirring constantly. The jam should reach 220°F. If you don’t have a thermometer, use the “wrinkle test” – place a small spoonful of jam on a plate, let it cool, and push it with your finger. If it wrinkles, it’s ready.

Q4:How do I know when the jam is done?

A:The jam is done when it reaches 220°F or passes the wrinkle test. For the wrinkle test, place a small spoonful of Strawberry jam on a plate, let it cool for a minute, then push it with your finger. If it wrinkles, it’s ready.

Q6:How do I sterilize the jars?

A:Sterilize the jars by washing them with hot, soapy water, then placing them in a pot of boiling water for 10 minutes. Keep the jars hot until you’re ready to fill them.

Q7:How do I fill and seal the jars?

A:Carefully ladle the hot Strawberry jam into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean, place the lids on, and screw on the bands until they are fingertip tight. Process the jars in a boiling water bath for 10 minutes to seal them.

Q8:How long should I let the jars sit after sealing?

A:Let the jars sit undisturbed for 24 hours. After this, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed properly. Any jars that didn’t seal should be refrigerated and used first.


Author : Zahra bano

date : 17-05-2024

Experience:2year

experties : Master Cheif of cooking

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