About
Easy and delicious strawberry jam you can eat immediately or store.
Don't let the idea of preserving scare you, this process is incredibly easy and the results are far and away worth it. I specifically chose this recipe because the sugar content was so low, most jams call for as many as 5-8 cups of sugar!
You do have to keep everything ridiculously clean throughout the process though, and you should do your research on canning and preserving before you decide to tackle this beat because there's a lot to know that's helpful.
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Sarah S. added Strawberry Jam to Food 30 Jul 04:17
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ale_corason favorited Strawberry Jam 25 Mar 07:35
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TheYearlingBlog published her project Strawberry Jam 23 Mar 20:21
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Step 4
Once your sugar mixture is dissolved add your strawberries. I’m going to warn you that you’re going to be adding a lot of moisture to a hot sugar syrup essentially so there will be a reaction, but just cook it on low until the strawberries begin to release their juices then move to high, skimming the white foam off the top as you go, until the mixture reaches about 220 F. Then immediately remove from heat.
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Step 5
This part is optional. If you’re planning to use your jam right away, then don’t bother going through the whole canning process, just put your jam into your jars and allow to cool at room temperature before storing in the refrigerator. If you’re planning on storing your jam, then once you’ve placed it in the jars and lightly sealed the tops on, place them in a water bath that, ideally, covers your jars and allow it to boil away for exactly 20 minutes.
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Step 6
Then allow to come to room temperature for 24 hours, there should be a pop and the lid should suction onto the top of the jar and this is how you know it’s properly sealed. If you can push the center of the lid and it isn’t taught, and still makes the popping sound, then it isn’t properly canned and should be used immediately.