Strawberry Jam

This jam captures peak strawberry season with concentrated flavor and perfect spreadable consistency.

Ingredients

• 2 lbs fresh strawberries, hulled and quartered
• 500g sugar
• 60ml fresh lemon juice
• 1 packet (50g) powdered pectin (optional)

Method

Macerate fruit

1. Combine strawberries and sugar in large bowl.
2. Let stand 1-4 hours until juicy and syrupy.
3. Transfer to heavy-bottomed pot.

Cook jam

1. Bring to rolling boil over high heat, stirring frequently.
2. Add lemon juice and pectin if using.
3. Continue boiling until gel point (220°F) or wrinkle test passes.
4. Skim foam as needed during cooking.

Test for doneness

Place small plate in freezer. Drop small amount of jam on cold plate - if it wrinkles when pushed with finger, it's ready.

Jar and store

1. Ladle hot jam into sterilized jars, leaving 1/4-inch headspace.
2. Process in boiling water bath 10 minutes for shelf stability.
3. Or simply refrigerate up to 3 weeks.

Low-sugar version

Use low-sugar pectin and reduce sugar by half. Jam will be less firm but more fruit-forward.

Flavor additions

• Vanilla: Add 1 tsp extract after cooking
• Balsamic: 1 tbsp aged balsamic adds depth
• Herbs: Fresh thyme or basil complement strawberries

The natural pectin in strawberries varies by variety and ripeness - adjust cooking time accordingly.