This home canning recipe makes a delectable and soft strawberry jam. The consistency is different from firm store-bought jams because no pectin is added. The end result is somewhat runnier, and is just as easily enjoyed on top of ice cream as in a peanut butter and jelly sandwich.
The ingredients are simple and bring cooks back to basics in the kitchen. The flavor of the strawberries in this recipe comes through because they are the main ingredient. Sugar is added for both additional sweetness and to bring the recipe to an extremely high heat before canning. Lemon juice is a natural preservative that enhances the flavor of this jam.
The amount of sugar is a personal choice. This recipe is already lower in sugar than many traditional jams, but home canners get to decide how much sugar they put in their recipes. Start with freshly picked, red and ripe strawberries, and lower the sugar content if you prefer.
Soft Strawberry Jam
Ingredients:
- 10 cups sliced strawberries
- 5 cups sugar
- 1 lemon
Directions:
- Rinse freshly picked strawberries but do not let them sit in water.
- Hull each one and cut in half.
- Measure 10 cups of sliced strawberries into large cooking pot.
- Crush strawberries with a potato masher. There will still be chunks; this is not a puree.
- Heat just to boiling, then lower heat to medium-low and simmer, stirring occasionally, for ten to fifteen minutes.
- Add 5 cups sugar.
- Squeeze the juice of one lemon into the pot. Be careful to remove seeds before adding lemon juice to strawberries.
- Stir until sugar is melted.
- Raise heat to medium-high. Cook the strawberry mixture for twenty minutes, stirring often.
- Remove from heat and skim off foam.
This jam can be enjoyed as soon as it is cool enough to eat. Place some in a glass or ceramic container in the refrigerator and can the rest.
Canning
When cooking a large batch of jam to can, it is best to start sterilizing jars before starting to prepare the jam. This ensures that the jars will be both clean and hot when the jam is ready to be poured into them.
- Sterilize canning jars and lids. This can be done by boiling for ten minutes, or by following manufacturer's instructions.
- Heat water in the canner while making strawberry jam.
- Let jars and lids sit in hot or boiling water while making strawberry jam.
- When jam is ready, remove jars from water with tongs.
- Ladle hot strawberry jam into hot jars.
- Affix lids according to manufacturer's instructions.
- Process in hot water bath canner for at least ten minutes.
This recipe will yield eight to ten half pint jars of strawberry jam.
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