Bright And Fruity Strawberry Jam, Your Way Recipe

1. 1

   Combine strawberries and lemon juice in a large nonreactive saucepan and set over medium heat until simmering. Stir in sugar and bring mixture to a full boil over medium-high heat, then reduce to a simmer. Stir in pectin until dissolved, return heat to medium-high and bring to a full rolling boil. As soon as mixture reaches a full boil, cook for 1 minute, then remove from heat. Let stand 5 minutes.

2. 2

   Spoon 1 tablespoon (15ml) jam onto a small dish and allow to cool completely, to room temperature. Run a finger through the jam. If the jam remains separated, it is properly set; if it runs back together, it is not. If not set, add an extra 1 tablespoon lemon juice and 1 tablespoon low-sugar pectin, then return to a boil and boil for 1 minute longer. Repeat jam set test until jam is properly set.

3. 3

   Carefully scrape any foam or scum from surface of jam. Transfer jam to clean jars, leaving 1/4 inch space at the top; seal jars. Jam can be refrigerated for up to 3 weeks or frozen for up to 3 months. If heat-processing the jam, process for 8 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.