Heritage Strawberry Jam
A classic for a reason.
Who doesn’t love strawberry jam? It’s a classic for a reason, and this recipe has just four ingredients in it, so there’s nowhere for the delicious taste of summer to hide, except in your mouth!
Despite some warnings I’ve read to the contrary, this recipe has always doubled really well for me, but it comes with a non-negotiable caveat. You absolutely must use an extra large stockpot (I use an aluminum one specifically for canning) because the strawberry mixture will nearly triple in size once it starts to boil. I also like to keep a small plate lined with paper towel next to the pot once I start skimming off foam as it makes for easier clean up afterwards.
The real beauty of this recipe is that you don’t need to wait for summer to make it — as long as you’ve got access to fresh strawberries and your canning equipment you can capture the taste of summer all year round. —CFG
Ingredients
2 cups of fresh strawberries, hulled, washed and roughly chopped
2 cups of fresh strawberries, hulled, washed and finely chopped
7 cups granulated sugar
1/4 cup fresh lemon juice
1 pouch liquid pectin (I use Certo)
Directions
Wash and hull 4 cups of fresh strawberries, then roughly chop and transfer to a large stockpot.
Use a potato masher to lightly crush the fruit.
Add in 7 cups of granulated sugar and 1/4 cup of fresh lemon juice. Mix well until all ingredients are thoroughly incorporated.
Bring berry mixture to a boil on medium-high heat while stirring constantly to avoid sugar sticking or burning to the bottom of the stockpot.
When berry mixture is at a full boil, continue to stir and cook for 1-minute, then remove from heat. (If mixture is foaming and rising to the point of boiling over, reduce heat slightly during the 1-min cook time.)
Add in 1 pouch of liquid pectin and stir until fully incorporated.
Using a strainer, gently stir and skiff off any foam from the top of the mixture. Discard foam.
Transfer jam mixture to prepared, sterilized canning jars, filling to 1/4” from the top of the rim. Be sure to include berries in each of the jars.
Wipe off any spilled jam from the rim of the jar, then place a seal/screw top on top and close tightly.
Check seals after ~10 minutes. Turn any unsealed jars upside down. Allow jars to cool completely. Give lids another good turn before storing. Place any unsealed jars in the fridge and consume directly.
Store sealed jars in a cool pantry for up to one year. Serve and enjoy!
