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.
The Secret To Thick Strawberry Jam
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.
How to make strawberry jam:
- 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.
- 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.
- 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.