Recipe
June 25, 2012
Preserved Strawberry Jam Recipe
Step 1: Assemble canner pot, jars and lids. Heat water and warm up jars.
Step 2: Hull and dice strawberries. Combine strawberries and sugar in a large saucepan over medium heat. Bring to a simmer, stirring frequently, for 5-7 minutes until berries are soft and yielding juice.
Step 3: Pour mixture into a colander set over a large bowl to drain off the syrup. Return hot syrup to the saucepan, and boil over high heat, stirring occasionally, until syrup is reduced by half, about 10-15 minutes.
Step 4: Add strawberries and lemon juice to the syrup. Add butter/margarine to reduce foam, and lavender if using. Bring to a simmer over medium-low heat for 15 minutes.
Step 5: Remove jam from heat. Skim off surface foam with a spoon. Fill hot jars with hot jam leaving 1/4″ between top of jam and where lid will be. Wipe off any jam from rim of jars with a wet paper towel. Place lids on each jar. Transfer to pot of boiling water (with enough water to cover jars by 1″).
Step 6: Process jars for 10 minutes in boiling water. Turn off heat and let jars sit in water for 5 minutes to settle. Remove jars and place on drying rack without tipping so that seal stays jam-free until cool. Leave jars level on counter for 12 hours. Label jars and store for up to one year.
Makes four to five 1-cup jars.
Watch Eric Vellend and Betsy Aziz demonstrate this recipe on Online TV.
Directions
Yield:
Step 1: Assemble canner pot, jars and lids. Heat water and warm up jars.
Step 2: Hull and dice strawberries. Combine strawberries and sugar in a large saucepan over medium heat. Bring to a simmer, stirring frequently, for 5-7 minutes until berries are soft and yielding juice.
Step 3: Pour mixture into a colander set over a large bowl to drain off the syrup. Return hot syrup to the saucepan, and boil over high heat, stirring occasionally, until syrup is reduced by half, about 10-15 minutes.
Step 4: Add strawberries and lemon juice to the syrup. Add butter/margarine to reduce foam, and lavender if using. Bring to a simmer over medium-low heat for 15 minutes.
Step 5: Remove jam from heat. Skim off surface foam with a spoon. Fill hot jars with hot jam leaving 1/4″ between top of jam and where lid will be. Wipe off any jam from rim of jars with a wet paper towel. Place lids on each jar. Transfer to pot of boiling water (with enough water to cover jars by 1″).
Step 6: Process jars for 10 minutes in boiling water. Turn off heat and let jars sit in water for 5 minutes to settle. Remove jars and place on drying rack without tipping so that seal stays jam-free until cool. Leave jars level on counter for 12 hours. Label jars and store for up to one year.
Makes four to five 1-cup jars.
Watch Eric Vellend and Betsy Aziz demonstrate this recipe on Online TV.