Classic Strawberry Jam - Seasonal Recipe
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Classic Strawberry Jam
Fruit jam as we know it became widespread after cheap imported Caribbean sugar reached European markets in the 17th century; before that, fruit preserves were expensive luxury goods made with honey and reserved for the wealthy.
Ingredients
- 1 kg (990g (2.2 lbs)) fresh strawberries, hulled and halved (weight after hulling)
- 700g (3½ cups) granulated sugar
- 3 tbsp fresh lemon juice
- Optional: 1 packet (57g / 56g (2 oz)) powdered pectin (use if berries are fully ripe and low in natural pectin)
Method
- Sterilising — Sterilise jars (see Water Bath Canning Basics, Step 1). Place two small plates in the freezer (for gel test).
- Combining — Combine strawberries and lemon juice in a large, wide, heavy-bottomed pot. Crush berries roughly with a potato masher, leaving some chunks.
- Step 3 — If using pectin, stir into the crushed fruit now. Bring to a full rolling boil over high heat.
- Adding — Add all the sugar at once. Stir until completely dissolved. Return to a full rolling boil that cannot be stirred down.
- Step 5 — **If using pectin:** boil hard for exactly 1 minute. **If not using pectin:** boil hard, stirring frequently, until temperature reaches 105°C (220°F), approximately 10–20 minutes.
- Step 6 — **Gel test:** Drop a small spoonful on a frozen plate. Wait 1 minute; push it with your finger. If it wrinkles and holds, it's set. If it runs, boil 2–3 more minutes and test again.
- Skimming — Skim any foam. Ladle into hot sterilised jars with 6mm (¼ in) headspace. Wipe rims; apply lids.
- Processing — Process in a boiling water bath for 10 minutes (adjust for altitude). Remove; cool 24 hours; check seals.