In the summer, we like to take Miles berry picking. This year we picked too many strawberries so I decided to make jam for the first time using this recipe. The jam was the best I have ever had.
Time: 45 minutes
Makes: 1 jar
Ingredients:
- 1 pound fresh strawberries, hulled and diced, or 12 to 14 ounces frozen strawberries (no need to thaw), diced (2½ to 3 cups diced)
- ⅔ cup granulated sugar
- 1 tablespoon lemon juice
Directions:
- Combine strawberries, sugar and lemon juice in a medium pot. Stir until berries are completely coated in sugar. Using a potato masher, smash the berries 10 or so times to release some of their juices. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered, for 12 minutes. Stir occasionally and keep an instant-read thermometer handy; temperature should hover between 210 and 215 degrees. The mixture will foam quite a bit at first, but that will subside the longer it simmers, then the jam will thicken significantly.
- Increase heat to medium-high, stirring frequently and scraping the bottom and sides of the pot until the jam reaches 218 to 220 degrees (but no hotter), 1 to 2 minutes. Turn off the heat and cool in the pot for 5 minutes. Spoon off any residual foam, if desired, then transfer jam to a glass canning jar (12 to 14 ounces), or similarly sized lidded glass vessel, and cool completely, uncovered. Use jam immediately, or screw on the lid and refrigerate for up to 2 weeks. The jam will thicken when chilled.
Notes:
- Recipe from the New York Times.