Strawberry Jam

With this recipe you can do the whole sterilized jar thing if you are not going to refrigerate. I don’t bother because once the preserves are cooled and covered they will last for at least a month in the refrigerator. But, trust me when I tell you, they are so good they will be eaten before you know it. Adding blueberries gives the jam and richer, darker color.

Strawberry Preserves

Makes 1 Quart

3 Cups Granulated Sugar
2/3 Cup Water
8 Cups Fresh Strawberries, Rinsed, Hulled and Cut into Half Length-Wise (OR Sliced into Quarters if  Strawberries are Large)                                                                                                    1/2 Cup Fresh Blueberries, Rinsed and Picked Over

Place sugar and water in a large heavy pan such as a Dutch oven. On high heat, bring the sugar and water to a boil and cook until the sugar is completely dissolved and slightly syrupy, about 5 minutes. Add the strawberries and blueberries, toss the berries in the sugar syrup until they are completely coated with the syrup and bring back to a full boil. Reduce heat to medium low and simmer the berries, stirring often, until they are cooked through and the syrup is thick and dark red, about 45 minutes. During the cooking, skim off as much of the foam as possible.

Transfer the preserves to a glass jar and cool completely before covering. Store in refrigerator. Preserves will last for at least a month refrigerated.

Tip: To dissolve the sugar crystals that form on the side of the pan, cover with a lid for about 5 minutes. This takes the place of brushing down the side of the pan with cold water. This is much easier and way more effective.

Skimming off the foam makes the preserves clear and not cloudy. The foam you are skimming off is a chemical re-action between the berries and the sugar and if not skimmed off the foam will crystallize and your preserves will become grainy and sugary.

If you have any questions, feel free to comment on the blog or e-mail me.

Strawberry Jam

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