Wow, that’s a fantastic dish! In spite of my lack of experience, I decided to attempt making jam. In fact, I used frozen strawberries and they worked wonderfully. The recipe called for 3 cups of sugar, but in the future I plan to use less. Very delicious and very sugary! It was thin at first, but set as it cooled. The whole family, including the spouse and the two young children, loves it. We’re never buying jam from the store again.
Never having attempted to make Jam before, I was pleasantly surprised at how simple it was. The frozen strawberries I used softened perfectly in a slow cooker with 3 and a half cups of sugar. Then, using a pastry dough cutter, I quickly and easily mashed them in the pan. After reading the comments concerning the consistency, I decided to add half a teaspoon of gelatin to the strawberry mixture while it was still cool and let it sit for about five minutes before boiling (I didn’t have any pectin and didn’t know how to use it). For the record, I used the rind of one of the lemons I juiced to flavor the jam I was preparing. Due to its high pectin content, I decided to peel the rind before bottling the jam. When the plate test was successful, after 25-30 minutes of boiling at high heat, I removed it from the pot. Perfect! Instead of using a water bath, I flipped the jars upside down for 10 minutes and everything turned out great. The following day, I opened one of the jars to see if they were properly canned. The canning process was successful because the lid “popped” as it was twisted open, indicating that the vacuum seal had been broken. Both the taste and the consistency are out of this world. It’s not like I need to buy jam from the store anymore, because this is so much superior.
Although this was my first time making jam, I found the process to be simple. But you better be ready to stir for a while! When I didn’t feel like dealing with the fruit, I popped it in the freezer and created freezer jam. All in all, a fantastic outcome!
The outcome of this was satisfying. Flavorful and vibrant, although a tad on the thin side. Sets only when cooked to the exact right degree. Generally speaking, excellent.
What a breeze! In a word, I adored it. Perfect for spreading over toast in the morning, the jam has a great consistency. (Hint: this jam goes wonderfully with cheesecake. Attempt it; you won’t be sorry that you did.
What a fantastic dish! Have successfully been given to teachers as Year-End Gifts for the previous two years running. However, I do have a couple of comments. First, everyone seems to agree that the sugar in the recipe is too much. I used only half the recommended amount and found it to be perfectly sweet. And second, I didn’t have a thermometer to tell me when it had hit 220 degrees, so I just kept boiling and stirring for another 45 minutes to an hour, or so, until it had the consistency I needed. I realize that’s a long time, but trust me when I say the end result is worth it! The finished jam has a lovely dark red color and a good, thick consistency. Prepared to become an annual tradition.
This is an excellent and straightforward recipe that will yield delicious strawberry jam, however after preparing it for the first time, I have some recommendations and tweaks. 1) Because I’m a huge fan of lemon flavor, I added the zest of about 1 lemon. About 2.3 pounds of fresh strawberries are needed to make 4 pints of crashed one. Thirdly, even though I have a sweet craving, I find that 4 cups of sugar is too much; from now on, I will only use 3 1/2 cups. For the true jam connoisseur, I added 1 1/2 to 2 tbs of grand mariner liquor to give it a hint of orange. 4) Use a BIG pot, I mean 7 or 8 litters (2 gallons), or it will boil right over. 5) Make sure all the sugar is dissolved before cranking up the heat, and when you do crank it up, make sure to use the highest setting on your stove (you’re basically trying to overheat a liquid, and to do this
Since I have a farm with fruit trees and a year-round fruit harvest, I am constantly making jams, jellies, and preserves. I have never had strawberry jam turn out so perfectly before. The flavor is out of this world. My husband and I like our jams and jellies on the chunky side, so I adapted the recipe to accommodate that. Since I live so close to the ocean, cooking takes a bit longer. Here is a photo I posted showing the canned products. Once the weed was stored in the jars, my spouse had a taste and exclaimed, “HMMMMMM!! That in itself is already a big plus. The last time I tried making strawberry jam was when we collected so much from the garden and it was a complete flop. I burned it, but I tried eating it anyhow, and oh my goodness, it was horrible, so I threw it away. Sad for a long time. Thanks to you, I have no more excuses for not making this dish the way it should be made.
I can’t say enough good things about this recipe. Rather a bit less sugar than most, but it’s still quite tasty and simple to make. Don’t double the recipe, and if it starts to foam, add 1/8 tsp of butter; it will reduce the foam and you won’t have to scrape off much before putting it in jars. I no longer need to look elsewhere for a strawberry jam recipe.
Ingredients :
two cups of sliced, hulled strawberries
1/2 cup of white sugar
Strawberries and sugar should be combined in a medium saucepan. Increase the stovetop temperature to medium and stir constantly to dissolve the sugar into the strawberry juice.
Break down the strawberries by mashing them with the back of a spoon. Repeat the process of mashing the strawberries with the back of a spoon while stirring at intervals.
Remove from heat after the strawberries have broken down and the syrup has thickened. It will thicken enough to coat the spoon. It took me almost 25 minutes to finish everything.
I used a half-pint jar with a sanitized rim and lid to store my jam. I inverted it to chill it off faster. If you want to cool your jam, all you have to do is pour it into a container. The next step is to store the jar or container in the refrigerator until you’re ready to use it.
In case you’re craving some homemade jam, I recommend whipping up this simple strawberry version.