Ingredients
Equipment
Method
- In a large saucepan, combine the strawberries, sugar, and lemon juice. Stir well to coat the strawberries with the sugar and let them sit for about 10 minutes to macerate.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Once simmering, reduce the heat to low and let it cook for about 40-45 minutes, or until the jam thickens and reaches a temperature of 220°F (104°C).
- If using pectin, stir it in during the last 5 minutes of cooking. Continue to stir until fully dissolved.
- To test the jam's readiness, place a small amount on a chilled plate and let it sit for a minute. If it wrinkles when pushed with your finger, it's ready. If not, continue cooking and test again after a few minutes.
- Once the jam is ready, remove it from the heat and let it cool slightly. Pour the jam into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars and let them cool completely before refrigerating.
Notes
Chef's Tips:
• For a chunkier jam, mash the strawberries less during cooking
• Avoid overcooking to prevent the jam from becoming too thick
• Serve with scones, toast, or use as a filling for pastries
Food Safety:
• Always use sterilized jars to prevent contamination
• Store in the refrigerator and consume within 3 weeks