Mar 23, 2007

Strawberry Jam

Credit: Christopher Hirsheimer

MAKES 2 PINTS

Strawberries cultivated out of season often lack juiciness and sweetness; preserve the flavor of fresh berries year-round with this preparation.

5 cups fresh strawberries
4 cups sugar
1 1.75 oz. box pectin

1.Wash, hull, and slightly crush strawberries. Place in a bowl, stir in sugar, and set aside for 30 minutes.

2. Add pectin to 3⁄4 cup water in a small saucepan. Boil for 1 minute over high heat, stirring constantly, then stir into strawberries until sugar dissolves.

3. Pour mixture into sterilized jars with lids and fill to 1⁄2" from tops. Seal. Let stand at room temperature overnight to set. Keeps refrigerated for up to 3 weeks—or for up to 1 year in the freezer.

This article was first published in Saveur in Issue #6

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Ratings & Reviews (3)

by the bee on 2008-04-26

never mind cooking the berries---it destroys any flavor they have. instead, on the pectin is a delicious recipe--not cooked--just mashed with sugar and pectin, let stand a while and i put them in cardboard 'jam containers, with lids'. i then keep in the fridge, or freeze.
i've done this for 10 years and can taste fresh strawberries in the middle of winter.!!

by foodie on 2008-06-04

my grandma's been doing it this way for a long time with positive results...yum!

by scaffnet on 2008-06-06

a strawberry farmer taught me that you can treat strawberries two ways: cook them well, or don't cook them at all. it's the in-between treatment that waters down a strawberry's flavor.

my jam greatly improved when i simmered the berries in sugar for at least 30 minutes before adding pectin. so i do that (and add a squeeze of lemon too) and my jam is delicious. or i just macerate them with sugar and freeze them for fresh tasting berries in winter.

Strawberry Jam 4 5 3 3