Nothing tastes more like summer than homemade strawberry jam. Made with just two simple ingredients, this traditional recipe creates a rich, sweet spread that is perfect for toast, pastries, pancakes, or desserts. With no preservatives needed, you can enjoy the fresh taste of strawberries all year long.
Ingredients
- 6.6 lb strawberries
- 3.3 lb sugar
Instructions
Remove the stems from the strawberries and wash them well. Place them in a large pot and sprinkle with the sugar. If you’re short on time, you can leave them in the refrigerator overnight and cook them the next day, or you can start cooking right away.
Let the jam simmer gently, stirring occasionally and skimming off any foam that forms on the surface. Wash the jars and lids thoroughly and sterilize them in the oven for at least 1 hour at 212°F (100°C).
Cook the jam for 1 to 1½ hours. To test if it is ready, place a small amount on a plate and let it cool. If it doesn’t run, the jam is done.
Pour the hot jam into hot sterilized jars and seal immediately with lids or cover with cellophane moistened with alcohol. Wrap the jars in a wool blanket or feather pillow, or both, and let them cool slowly.
If you follow these instructions, there is no need to add preservatives, and the jam will keep well.
Strawberry Jam
Ingredients
- 2.2 lb strawberries
- 2.2 lb sugar
Instructions
Wash the strawberries, remove the stems, and pat them dry. Sprinkle the strawberries with the sugar and let them sit for a while.
Place the mixture over medium heat. Once it begins to boil, reduce the heat and cook gently, stirring carefully with a wooden spoon to keep the strawberries from breaking apart.
When the jam is done, let it cool slightly, then pour it into jars. Once the jam has completely cooled in the jars, cover them with cellophane and store them with your preserved foods.
