Making strawberry jam is a great way to use all those extra strawberries! This recipe is perfect with either fresh or frozen strawberries. So, if you froze them earlier this season, you can take them out of the freezer and follow the recipe as usual. There’s no need to defrost them before making the jam. You can also substitute the strawberries for any berry you have on hand; the recipe doesn’t change.
Strawberry Jam Recipe
Adapted from the Food Network
Ingredients:
1 large lemon
2 cups granulated sugar
4 cups sliced strawberries
Dash of cinnamon, to taste
Sterilized canning jars
Instructions:
In a medium saucepan, zest the lemon using a special lemon zester. Squeeze the juice of the lemon into the pan as well; one large lemon should yield about 3 tablespoons of juice.
Add the sugar to the saucepan with the heat set to low and cook for about 10 minutes, or until the sugar is dissolved completely. Stir in the strawberries and simmer over low heat until the strawberries are cooked through and start to release some of their juices, which should take about 20 minutes. The mixture should also start to boil slightly. If it starts to boil too much, lower the heat even more. Stir in the cinnamon right after you turn off the heat.
To test if the jam is done, drop a small amount of the juice onto a cold plate. If it starts to gel, you’ll know it’s at the perfect consistency. Pour the mixture into sterilized canning jars. Cover and store in the refrigerator and use immediately. If you don’t want to use it right away, you’ll have to follow proper canning procedures.
Sterilizing the jars:
There are several methods for sterilizing canning jars. Simply use the one that works the best for you!
• Dishwasher. Run the canning jars and lids through a dishwashing cycle. For optimal results, don’t add anything else to the dishwasher – just the canning jars. Leave them in the dishwasher until you use them.
• Oven. Rinse the canning jars and lids and place on a baking sheet. Make sure the lids are arranged open side up. Place in an oven that has been preheated to 175 Degrees Fahrenheit. Bake for about 30 minutes. When it’s time to use the jars, touch them with a pair of clean kitchen tongs, not your hands.
• Boiling water. Fill a large stockpot with water. Bring the water to a boil and add the canning jars and lids. Cover and boil the jars for 15 minutes. Remove from the water with a pair of clean kitchen tongs and place on paper towels to air dry for a few minutes before filling them with the jam.
As a rule, the temperature of the jar should match the temperature of the jam. So, if you plan on adding cold jam to the jars, it’s okay to sterilize them well in advance.