Homemade Strawberry Jam
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Homemade Strawberry Jam
Easy to do and nothing tastes better than homemade!
Times
- Ready Time : 0 min
Servings
Ingredients
- 2 cups sugar
- 1 large lemon, zested and juiced
- 4 cups strawberries, hulled and sliced
Directions
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.
Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.)
Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.
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About Chef Laura Frankel
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Why don’t you use pectin? I am asking simply because I don’t know. I made jam this summer and my friend said, “you need pectin.” If I don’t really need it, I will follow this recipe!
I do use pectin if I am making a jelly or preserves. But a jam has most of the water cooked out of it and tends to be a little looser than a jelly.
Many fruits do not need pectin as they have pectin in the skins-strawberries do not. But, if you cook this long and slow you will end up with a fine and tasty jam. Use the best berries you can find! try organic berries as strawberries do not have a skin that can be washed and tend to absorb anything sprayed on them.