This recipe for strawberry jam is bursting with bright, fresh flavours. It captures the essence of juicy red summertime fruit and stores it up for future enjoyment. I have been refining this recipe for a while now and I am pleased to be sharing it exclusively on Steemit.
The secret step that elevates this recipe from ordinary to extraordinary is the technique of macerating the fruit. This provides a better texture and brighter flavour than overcooking the berries in the traditional manner. It has elevated my jam making to a whole new level and I highly recommend giving it a try.
For a more complex flavour profile you can also add some fresh mint or rose petals, both compliment strawberries wonderfully. Enjoy this jam slathered on scones, drizzled on ice cream or eaten from a spoon. This is one recipe you don't want to miss.
Maceration Explained
Some recipes have you combine the berries and sugar directly in the pot and you just keep boiling until it is cooked. Maceration is the process of drawing out the flavourful juices of the strawberries before making the jam. You combine the fruit, sugar and lemon and let this rest in the fridge overnight. You then strain the liquid into your preserving pan and cook that down into a syrup before adding the strawberries. Less cooking of the berries provides a better texture and fresher flavor. It is well worth the extra step.
Lets get started
Strawberry Jam Recipe
Ingredients
makes 4 small jars
- 8 cups fresh strawberries (4LB)
- 4 cups Sugar
- Juice of one lemon
- (optional) 5-10 leaves of fresh mint or rose petals
Instructions
Rinse the strawberries quickly under cold water. Dry with a kitchen towel, Hull the strawberries. Cut them in halves if they’re big, leave the small ones whole.
Combine strawberries with the sugar and the lemon juice in a glass bowl. Cover with parchment paper, and let macerate overnight.
The next day, put the strawberry mixture into your preserving pan and bring to a simmer. Pour the mixture back into the bowl, cover with parchment paper, and let rest in the refrigerator overnight.
On the third day, put a saucer in the freezer. Wash the canning jars with hot soapy water and rinse well. Set them to dry upside down on a clean kitchen towel.
Pour the mixture through a sieve. Bring the syrup you’ve gathered to a boil, and let it boil for ten minutes. The syrup should be sufficiently concentrated at 221 degrees on a candy thermometer.
When the syrup has reached temperature, add the strawberries and the optional mint or rose petals if using. Return to a boil. Remove the foam with a spoon. You can add a small amount of butter (not margarine) to the pot, this reduces foam. Keep skimming and boiling for five minutes, stirring gently.
Check the set. Remove the saucer from the freezer. Drizzle some jam on the saucer and let it sit for 30 seconds. You should be able to run your finger through the jam without the jam filling in the space left by your finger. If the jam is still runny, cook another two minutes and test it again.
Pour the jam into the jars leaving 1/4" headspace. Wipe carefully if there was any spillage and close the lids. Follow the instructions of your water bath or steam canner. Process for 5 minutes. Let cool and store in cool/dark place.
Enjoy!
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