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Fresh Strawberry Jam

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Fresh Strawberry Jam

Roberta Reynolds
I cannot bring myself to tell you how many eons I have been making strawberry jam, but it wasn’t until the last three years that I figured out how to make it so that it tastes like fresh strawberries for the entire year. I’m talking about the cooked jam recipes, which I’ve always preferred over the less ‘set’ freezer jams. The secret? First of all, play a little fast and loose with the amount of fruit you use, and secondly – don’t use a canner if you are making cooked jam. Here’s the thing….canning jam does make it ‘shelf stable’, but after a few short months both the color and flavor start to deteriorate in a big way. Freezer jam always tastes like fresh berries, so I figured, “what the heck? Let’s make the best of both worlds”, so that’s what I did. It’s a whole lot less mess and effort, and a whole lot more flavor to boot. Check it out.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 10 cups

Ingredients
  

  • 6 cups mashed fresh strawberries (preferably Hoods) – this might be around 10 cups of whole berries or in that neighborhood
  • 1 package Sure Jell Fruit Pectin (I’ve used other brands before and regretted it each time so highly recommend Sure Jell
  • 7 cups granulated sugar (yes this is a lot of sugar, but you really don’t eat that much jam all at one sitting unless you happen to me and have a stack of homemade buttermilk pancakes in front of you.
  • 2 teaspoons butter

Instructions
 

  • First off, get your jars washed, and keep them hot until ready to use. I just keep them in the dishwasher.
  • Count out the number of jar lids and rings you’ll need (this recipe makes around 10 cups of jam), put them in a pan of water, and bring to a simmer on the stove. Turn off heat and let them sit in there after they get to a simmer.
  • In a large pan, bring the berries and package of Sure Jell to a full, rolling boil. A full, rolling boil is one that you can’t make stop boiling if you stir it. Kind of looks like a volcano getting ready to blow.
  • Once the fruit mixture gets to the full boil, add the sugar all at once and start stirring. Make sure all of the sugar is dissolved.
  • Add the butter and cook mixture until it reaches a full, rolling boil. Boil for one minute and remove from heat.
  • Get those jars out and drain the water off the rings and lids.
  • Here’s my favorite part: Using a large metal spoon if you’ve got one, skim off any foam and huge berries that rise to the top of the cooking pot. Put this in a bow, and HIDE IT FOR YOURSELF. Seriously – you will swoon over it.
  • Ladle the jam into the jars. Using a funnel makes it a lot easier and less messy and you will be less likely to get your entire self covered in jam.
  • Screw on the rings and lids and let sit out on the counter until the jam comes to room temperature.
  • Place in the freezer until ready to use.

The recipe I use is modified from the instruction sheet from Sure Jell Fruit Pectin. I use more fruit because a) I like more fruit, and b) I like the jam to have enough texture to be perfectly spreadable but not so firm as to be able to allow a fork to stand up in it, and c) Because I like Sure Jell. I have used many other types of pectin and always come back to Sure Jell. The consistency is great, and it delivers on a crystal clear jam without the cloudy ugh factor of many others who shall remain nameless.

See what I mean about clarity? Just makes you want to jump right in, doesn’t it?

Speaking of jumping in, my favorite way to gobble this stuff up is with fresh, homemade English Muffins.I’m still tweaking the English Muffin recipe, but once I get it nailed down, will be happy to share with you. Suffice it to say, these trial efforts were devoured in short order.

If you are a Strawberry Jam fan, I hope you check this out. Happy summer, and thanks so much for reading!! xoxoxo

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!