Strawberry Jam

"I love Strawberry Jam."
 
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Ready In:
30mins
Ingredients:
3
Yields:
1 1/2 cups
Serves:
12
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ingredients

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directions

  • Chill a small plate or bowl in the freezer or over ice water.
  • In a 10 or 12-inch wide skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally.
  • Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook about 8-10 minutes, until mixture begins to look syrupy and thickens slightly.
  • Spoon ½ teaspoon of the hot fruit onto the cold plate and let it rest for 30 seconds. Tip plate to one side; jam should be a soft gel that moves slightly. If mixture is thin and runs down side of plate, the gel is too soft. Return skillet to heat and cook jam 1 to 2 minutes longer, stirring constantly. Remove from heat and repeat test.
  • Cool jam to room temperature before serving. Because a minimum amount of sugar is used, the jam needs to be refrigerated to prevent mold from forming. Refrigerate 2-3 weeks.
  • For longer storage, freeze or process hot jam in a boiling water canner for 10 minutes.**
  • **Option: If jars are sterilized (heated in boiling water for 10 minutes) it’s possible to use the inverted method to preserve jam: Pour hot jam into hot sterile jar leaving 1/8 inch head space. Wipe rim and apply prepared lid and ring. Screw ring on firmly. Invert jar and leave for 5 minutes. Turn jar right side up and let cool 12-24 hours. The heat from the jam will destroy mold spores. This method is not foolproof, so if you are preparing a lot of jam, process the jam in a boiling water canner.

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RECIPE SUBMITTED BY

I love trying different kinds of food, playing with flavours. I inherited it from my dad. We used to spend every Sunday, cooking something new. It was like a special day for us to spend time together. Apart from cooking, I also love travelling. My favourite places are Jamaica, and Morocco. Nothing like sitting by the side of the road somewhere, eating Jerk Chicken or a Moroccan Sandwich!
 
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