The Secret To Thick Strawberry Jam
Here is my secret to getting thick strawberry jam. If you are searching for an easy strawberry jam recipe this is one you will be coming back to time and time again. This is not a runny recipe but has the thick strawberry jam consistency that is beautiful for spreading on biscuits and bread.
That was me doing my happy dance that I finally got strawberry jam to become the consistency that my husband likes it!
Not a thick syrup, not a runny mess, not liquid jello with chunks of strawberries in it. All of the above I have made at one point in my life.
BUT NOT TODAY!
And I am going to tell YOU how I did it!
Pulse clean, hulled and quartered strawberries in a food processor.
Pulse till they are chopped but not pureed.
Measure out 5 cups of chopped berries. I am aware that this is a 4 cup measure. Rest assured that I measured out an additional cup for the recipe.
SECRET INGREDIENT ALERT!
The rind of a lemon. That is right. The OUTSIDE of the lemon. WHY? Because the rind of a lemon is chock full of pectin. Pectin, along with the reduced sugars, is what helps thicken the jam.
I quartered a freshly scrubbed lemon and removed the flesh. If you consider buying organic, THIS is a perfect use for an organic lemon. Save the fruit of the lemon for lemon aid or another recipe.
Sprinkle 1 box of fruit pectin over the strawberries.
Toss in the lemon rinds and stir to dissolve the powdered pectin.
Add a small piece of butter (1 teaspoon or so) to the jam and bring it to a boil. Be sure to STIR IT ALL THE TIME.
Stir in 7 cups of sugar. That is right 7.
Don’t think about your waist line as you are pouring it on the strawberries.
You do everything in moderation right?!
Stirring the jam constantly, bring to a rolling boil. A rolling boil in this case, is a boil that does not go away when you stir it. You are stirring the jelly AS it boils. Once you reach the rolling boil that won’t go away, continue stirring for 1 minute.
Fill in to clean, hot jars.
Add a NEW, clean lid.
Process in a hot water bath for 15 minutes. Remove from the water and allow to cool completely.
Need further instructions on how water bath canning? Check out my post on Canning Salsa Verde. I think this has a good explanation on how to use the water bath canning method. Keep in mind it say HOT water bath method but is is basically boiling water.
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