Strawberry jam was the first thing I learned to can, and that was over 15 years ago. Today, I don't buy jam unless I absolutely need to because I know within 30 minutes, I can have fresh jam.
I love to experiment with my strawberry jam. Check below for some interesting ideas.
Strawberry Jam Ingredients:
4 pounds washed Strawberries cut in half (or frozen Strawberries)
3 1/2 cups Sugar
Juice of 1 Lemon or 3 tablespoons bottled Lemon Juice
Zest of 1 Lemon (optional)
Strawberry Jam Method:
Place a small plate in the freezer
Add strawberries, sugar, lemon juice, and lemon zest to a heavy-bottom saucepan.
Bring to a boil stirring to combine the ingredients.
Reduce slightly but keep it at a consistent boil. Stir frequently to ensure it doesn't burn.
Cook for about 20 minutes. Test for doneness by using the frozen plate. Drip some of the hot jam on the plate. Run your finger through the jam. If it doesn't run together, it is done. If it does, continue to reduce, checking frequently so you don't cook it down too long.
Keep the jam warm until your hot water is ready for canning.
If you don't want to can the jam, place it warm into sterilized jars. Let cool until room temperature. Cover and store in the refrigerator up to 2 months or freeze for up to a year.
Here are some ideas for different additions to your strawberry jam:
Mix in other berries, such as blueberries & raspberries. Make sure you have more strawberries than the other berries to ensure the jam sets.
Herbs such as mint or thyme.
A dash of vanilla is added after you finish cooking. You can also use a bit of vanilla bean or vanilla paste.
Substitute lime or orange zest for the lemon zest. Keep the lemon juice because you need the acidic level the lemon juice brings.
A dash of balsamic vinegar.