Farm
fresh strawberries grown minutes from our home. A squeeze of lemon
juice from lemons picked by a friend. Sliced, simmered, bottled and
shared with our friends and family. Every spring we enjoy making a batch
or two using small or medium sized strawberries (for best flavour). Serve with fresh bread, use in baked goods and don’t forget to wrap some fresh scones when you share this yummy jam!
After a low-sugar strawberry jam recipe? CLICK HERE
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Ingredients
for STRAWBERRY JAM
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Yield: 9-10 cups
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Strawberries,
Fresh or Frozen
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2kg (4 1/2 pounds)
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Water
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85g (3oz)
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Powdered
Pectin
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50g (1 1/2 oz) (i.e. Jamsetta)
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Lemon
Juice (Fresh or Bottled)
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30g (1oz)
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White Sugar
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1.6kg (3 1/2 pounds)
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METHOD:
1. Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
2. If using fresh strawberries: rinse berries in water and drain carefully. Discard hulls, leaves and damaged berries (spoilt berries will affect the jam flavour, reduce storage period and increase risk of spoilage).
If using frozen strawberries: place frozen berries into a bowl and thaw overnight in the refrigerator. Any juice in the bowl will be added to the recipe as part of the fruit weight.
3. Measure strawberries into a large pan and add the water. Bring to a boil. Reduce heat to gentle simmer and cook for 15-20 minutes or until strawberries are very soft, stirring every now and then. Remove from heat. Mash for a rustic jam (or puree for a smooth jam consistency). Strain part (or all) of the mixture through a fine sieve to discard strawberry seeds, if desired.
4. Prepare jars (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
5. Place lids into a bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.
6. Add the pectin and lemon juice to the jam pot. Whisk well. Bring to a boil, as high as possible, and then add the sugar all at once. Whisk well. Place jam pot onto heat. Whisk occasionally while the sugar dissolves, to prevent the jam sticking to the pot base. Bring jam to a rolling boil (cannot stir down, mixture will foam). Boil as hard as possible for 1 minute. Then turn the heat off, skim foam from the surface and check for gel stage (jam consistency).
7. Remove jars from hot water and place onto a heatproof surface i.e. tea towel. Pour the hot strawberry jam into the hot jars to 0.5cm (1/4 inch) from the rim
TIP: use a jug and jar funnel to fill jars.
8. Wipe jar rims with a clean, damp cloth to remove any jam residue.
9. Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
10. Return jars of jam into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
11. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
12. The next day, check jars have sealed before labelling and dating clearly.
13. Store jars of strawberry jam in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
14. Refrigerate jars upon opening and consume contents within 6-8 weeks.
1. Clean jars (or bottles) and equipment by washing in hot soapy water and rinsing well before use.
2. If using fresh strawberries: rinse berries in water and drain carefully. Discard hulls, leaves and damaged berries (spoilt berries will affect the jam flavour, reduce storage period and increase risk of spoilage).
If using frozen strawberries: place frozen berries into a bowl and thaw overnight in the refrigerator. Any juice in the bowl will be added to the recipe as part of the fruit weight.
3. Measure strawberries into a large pan and add the water. Bring to a boil. Reduce heat to gentle simmer and cook for 15-20 minutes or until strawberries are very soft, stirring every now and then. Remove from heat. Mash for a rustic jam (or puree for a smooth jam consistency). Strain part (or all) of the mixture through a fine sieve to discard strawberry seeds, if desired.
4. Prepare jars (if they require pre-heating, i.e. twist top jars) in a pot lined with a cloth. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
5. Place lids into a bowl. Cover with boiling water. Remove the lids from the water when you are ready to place them onto the jars to seal.
6. Add the pectin and lemon juice to the jam pot. Whisk well. Bring to a boil, as high as possible, and then add the sugar all at once. Whisk well. Place jam pot onto heat. Whisk occasionally while the sugar dissolves, to prevent the jam sticking to the pot base. Bring jam to a rolling boil (cannot stir down, mixture will foam). Boil as hard as possible for 1 minute. Then turn the heat off, skim foam from the surface and check for gel stage (jam consistency).
7. Remove jars from hot water and place onto a heatproof surface i.e. tea towel. Pour the hot strawberry jam into the hot jars to 0.5cm (1/4 inch) from the rim
TIP: use a jug and jar funnel to fill jars.
8. Wipe jar rims with a clean, damp cloth to remove any jam residue.
9. Remove lids from hot water and seal jars i.e. twist to secure “fingertip tight”.
10. Return jars of jam into the pot of boiling water and boil for the processing time stated below. Start the timer once the water comes back to a full boil.
11. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface i.e. wooden board or towel. Do not adjust lids during this time.
12. The next day, check jars have sealed before labelling and dating clearly.
13. Store jars of strawberry jam in a cool, dark and dry place (i.e. pantry) for up to 12 months. Jar lids should remain tightly sealed during storage, and not flex up or down when pressed (which indicates jar seal failure, do not consume).
14. Refrigerate jars upon opening and consume contents within 6-8 weeks.
Processing
Time for STRAWBERRY JAM in a Boiling
Water Canner
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Jar
Size
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Altitude
≤
1,000 feet
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Altitude
1,001
- 3,000 feet
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Altitude
3,001
- 6,000 feet
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Altitude
≥
6,000 feet
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Hot Pack
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≤ 1
Litre
(quarts)
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5
minutes
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10
minutes
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10
minutes
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15
minutes
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FLAVOUR IDEAS:
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Add 1 teaspoon vanilla or chilli, ginger, mint, or cinnamon;
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Add 3 tablespoons shredded coconut or grated ginger;
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Replace 1/2 cup sugar with honey;
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Add the zest from a lemon, several limes or a large orange;
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Add 3 tablespoons of balsamic vinegar (great with 1tsp black
pepper, too);
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Add Chambord, coconut rum or orange liqueur (1 teaspoon
per jar);
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Simmer the fruit in apple or pineapple juice instead of water - or
use sweet white wine, red wine, champagne or ginger beer.
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Try strawberry, ginger beer and add the zest from 1 lemon;
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Try strawberry, honey and lemon;
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Try strawberry, orange and ginger;
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Try strawberry, red wine and balsamic vinegar;
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Try strawberry, sauvignon blanc and black pepper.
Image
credit: Megan Radaich
Publication: Strawberry Preserving Guide, available HERE
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| Locally grown strawberries from Thomas Road, Perth. Picked and made into jam within 12 hours :) |