Strawberry Jam (Pectin Added)
photo by Candy C
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
8 1/2 pints
ingredients
- 2 quarts strawberries
- 1 (1 3/4 ounce) package dry pectin
- 1⁄4 cup lemon juice
- 1 lemon, zest of, finely grated
- 7 cups sugar
directions
- Wash strawberries; drain.
- Remove Stems.
- Crush strawberries on layer at a time. (I use a potato masher for this.).
- Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
- Bring to a boil, stirring occasionally.
- Add sugar, stirring until dissolved. Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat, and skim foam if necessary.
- Ladle into hot, sterilized jars, leaving 1/4 inch head space.
- Adjust 2-piece caps. Process 10 minutes in a boiling water canner.
Questions & Replies
Reviews
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Strawberry taste was very good. Will cut the sugar by 2 cups next time. Even with the lemon it was much to sweet for us. So I will only use 5 cups sugar next time. I had to do the same with apple jam and butter. Guess I should feel blessed that the family doesn't like such sweet stuff. LOL Thank you for sharing and thank you everyone for the comments.
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I wanted a strawberry jam recipe with lemon juice b/c i enjoy a little tang to my sweet. I saw this one with lemon juice AND lemon zest and I'm So glad i tried it. It was super easy. I used the juice from two fresh lemons and zested both of them. I nuked my lemons in the microwave for about 30 seconds to juice better. I LOVE IT! Thanks for sharing
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OMG, the BEST strawberry jam EVER! I have had rave reviews on this one. I had to chop the zest by hand because I don't have a grater anymore, and I tried it in the food processor, but that didn't work. But it was worth the extra effort. I made this in April and got 7 half-pints exactly, and they are all gone now! I will be making more of this soon. Better make it two or three times before the strawberries become scarce! Thank you thank you thank you!!!
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Tried this recipe today with fresh strawberries from our co-op. Followed directions exactly but the jam seems to be too runny. I even did the cold plate in the freezer test, it worked so I thought it was ready. In the pot it did look very runny but I thought with the canning process it would firm up. Taste good, but not solidified for jam.
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RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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