Home-made Strawberry Jam
Better than store bought, there's nothing better than sweet tart strawberry jam. This jam is so versatile it's perfect on toast or as a pie filling.
Ingredients
- 1 quart strawberries washed & quartered
- 1 tbsp granulated sugar
- 3 tbsp lemon juice
- 1 tbsp cornstarch (optional) for a thicker jam
Instructions
- In a bowl, toss the strawberries in sugar. Let rest for 15 minutes.
- In a medium sauce pan over medium heat add the strawberry/sugar mixture and lemon juice. Once the sugar is dissolved, raise the heat to medium-high and let the mixture come to a boil, stirring often.
- If you decide to use cornstarch to help further thicken the jam, add cornstarch now.
- Continue boiling to thicken the mixture, approximately 15 minutes, and test to see if it is ready for sealing. To do so, place a dollop on a cold plate, push a finger through the dollop and if it feels gel-like and wrinkles - it is ready.
- Once the mixture is ready, ladle immediately into airtight jars or containers. Let the mixture cool unsealed for 20 minutes at room temperature before sealing and placing in the fridge. Allow the jam to further thicken and set for 24-48 hours before consuming.
Notes
NOTE: Never place sealed hot foods into cold/frozen glass jars or the fridge (vice versa) or they may shatter. It is dangerous and a waste of all your hard work.