Classic Strawberry Jam

"This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem."
 
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photo by angela00 photo by angela00
photo by angela00
photo by framlal02021994 photo by framlal02021994
photo by NoraMarie photo by NoraMarie
Ready In:
40mins
Ingredients:
4
Yields:
6 pint jars (approximately)
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ingredients

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directions

  • In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
  • Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
  • Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
  • Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
  • Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
  • Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
  • Remove jars with tongs and let cool upright.
  • Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
  • Any jars that do not achieve a proper seal should be refrigerated.

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Reviews

  1. This delicious recipe is written using old-fashioned methods, but rest assured it is perfectly safe to store unopened on the pantry shelf if processed using contemporary techniques (boiling water bath), so don't pass it by if you're concerned. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
     
  2. Amazing recipe!! I cooked it for 20-30 minutes after adding butter. Thickness tried on a cold dish. Drip, let it rest for 30 sec, let it run on the plate. If it does not run as a liquid, it's ready (will finish setting when cold). Tried also with Sour cherries, and had same results. I was able to make 6 250ml Mason Jars with these amounts.
     
  3. This was my first time to make jam. I followed the recipe exactly, although I did put my imersion blender in the strawberries first. Delicious! My husband loves it. He has been using it on bread as jam and on ice cream as a sauce. The consistency is perfect, not to thick and not too thin.
     
  4. I set out to find a jam recipe that doesn't use pectin. This is delicious, mouthwatering jam - I substituted some Stevia for part of the sugar but otherwise, followed the recipe as written. It took the full 20 minutes plus some before the jam was set properly. We already consumed a tiny jar and initial taste test confirmed this recipe is a keeper. Thanks for posting
     
  5. I like this recipe because it is simple. My only problem is that I can never get it to be as thick as I want it. I ended up simmering the jam for over an hour. Ultimately it turned out fine but only because we refrigerate it. It tastes wonderful and is not too sweet like most jams on the market. I also added the rind of the lemon to make it thicker.
     
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Tweaks

  1. I set out to find a jam recipe that doesn't use pectin. This is delicious, mouthwatering jam - I substituted some Stevia for part of the sugar but otherwise, followed the recipe as written. It took the full 20 minutes plus some before the jam was set properly. We already consumed a tiny jar and initial taste test confirmed this recipe is a keeper. Thanks for posting
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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