Time: 1 hour 50 min.
Complexity: easily
Quantity: 4 jars

Opening a jar of strawberry jam in winter is like receiving a greeting from summer. Delicious and aromatic, strawberry jam is the perfect complement to any dessert, ice cream, sweet sandwiches, or baked goods. With this recipe, you'll create the perfect jam: thick, moderately sweet, with a light citrus note that pleasantly balances the berry sweetness. And by following the step-by-step instructions, you can easily preserve the jam for a year-long shelf life. You'll need a large saucepan (or pressure canner), special jar tongs, 200g Mason jars with rings, and labels for labeling the jars.

Ingredients:

• 1 lemon, thinly sliced
• 1 packet of dry pectin
• 1 liter (about 7 cups) washed, hulled and diced strawberries
• 1 l. (about 5 tbsp.) granulated sugar
• 1 tbsp butter (optional, to reduce foaming)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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strawberry, lemon

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Preparation:

Step 1
• Prepare jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well.
Step 2
• 
  Fill a saucepan (or pressure canner) with enough water to cover the jars by at least 2.5 cm (1 inch) and bring to a boil. Using tongs, carefully lower the jars, tilting them to fill them with hot water.
  
  Place the lids in a small saucepan of hot, but not boiling, water. Place a kettle of water on the stove.
Step 3
• 
  Make jamPlace 1/4 cup sugar in a small bowl; add the pectin and mix thoroughly to distribute evenly. Set aside. In a large non-reactive saucepan, combine the strawberries with the remaining sugar; an enamel or stainless steel saucepan works best (avoid copper or aluminum for this recipe). Refrigerate for at least 20 minutes and up to two hours, or overnight.
Step 4
• 
  Stir the contents of the pan thoroughly.
  
  
Step 5
• 
  Cook the jamPlace the pan over medium heat. Add the lemons. Stir frequently to prevent the sugar from burning. Bring to a boil, add the pectin-sugar mixture, and continue cooking. Skim off any foam from the surface of the jam; if there's too much foam, add more butter.
Step 6
• 
  Check the readinessAs soon as the jam begins to boil, measure its temperature with an instant-read thermometer. Continue cooking and stirring until the temperature is maintained at 212°F (104°C) for a full minute and the jam runs thickly off the spatula. Remove the lemon slices.
Step 7
• 
  Using tongs, remove the jars from the pan, carefully draining the water back into the pan. Place them next to the jam.
Step 8
• 
  Fill and seal the jarsTurn on the heat under the canning pan. Using a ladle and a funnel, pour the jam into the jars, leaving 1 cm of space at the top.
  
  
Step 9
• 
  Run a clean chopstick inside the jar to remove any air bubbles.
Step 10
• 
  Wipe the rims of the jars with a damp paper towel.
Step 11
• 
  Place the lids on and screw the rings tightly.
Step 12
• 
  Preserve the jarsUsing tongs, carefully transfer the jars to the canner so they stand upright. Once all the jars are in the canner, they should be covered with at least 2.5 cm of water; if not, add more from the kettle. Bring the water to a full boil and boil for five minutes.
  
  
Step 13
• 
  Using tongs, carefully remove the jars from the pan.
Step 14
• 
  Remove and coolTransfer the jars to a kitchen towel or a wire rack (upright). Do not place hot jars directly on the counter. Let cool without moving for at least 12 hours. If any of the jars do not seal when cooled, repeat the canning procedure described above or cool and use the jam immediately.
Step 15
• 
  StorageLabel the lid or jar with the canning date. Remove the rings and store the jars in a cool, dark place for up to one year. After opening, store the jam in the refrigerator.

Votes: 1

Author of the recipe - Sean Timberlake is a culinary guide to the San Francisco area, an avid food traveler, and a food blogger.