Classic Strawberry Jam

From Cook's Country | June/July 2016

Why this recipe works:

Strawberry jam is a universal favorite. But the strawberries, which are naturally low in pectin, are often cooked too long, causing the fruit to lose its bright flavor. We shortened the cooking time in our recipe by cutting the strawberries into smaller pieces and then mashing them to release… read more

Strawberry jam is a universal favorite. But the strawberries, which are naturally low in pectin, are often cooked too long, causing the fruit to lose its bright flavor. We shortened the cooking time in our recipe by cutting the strawberries into smaller pieces and then mashing them to release their juices and jump-start the cooking process. Shredded apple added natural pectin and fresh flavor to the mix. Lemon juice contributed acidity to balance the sugar’s sweetness and helped the natural pectin gel. Small, fragrant berries produce the best jam.

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Makes 4 cups

Be sure to choose small, fragrant berries that are just ripe, and discard any that are bruised or mushy. Do not try to make a double batch of this jam in a large pot; rather, make two single batches in separate pots. Shred the apple on the large holes of a box grater.

Ingredients

Detail sfs classic strawberry jam 10
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