Strawberry Jam

by | Sep 22, 2020 | Summer

Strawberries are one of our most popular items at the Carson Farmers Market. And each year, when our season comes to a close, it’s sad to see those amazing fresh strawberries leave. This is a variation of Ina Garten’s Easy Strawberry Jam recipe.

Ingredients

3 pints fresh strawberries

3 cups superfine sugar

1/2 Granny Smith apple, peeled, cored and small-diced 

 

Instructions

Place the strawberries in a colander and rinse them under cold running water.

Drain and hull the strawberries.

Cut the larger berries in half or quarters and leave the small berries whole.

Place the strawberries in a deep, heavy-bottomed pot such as a heavy Dutch oven and toss them with the sugar.

Bring the mixture to a boil over medium heat, stirring often.

Add the apple and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This will take about 25 to 35 minutes.

Now you can allow the mixture to cool to room temperature and then store it in the fridge, or you can pack and seal in canning jars according to the manufacturer’s instructions.

If storing in the fridge the jam will last 2 weeks.

Standard canning instructions:

  1. Wash canning jars and lids in hot soapy water or in your dishwasher.
  2. To sterilize your jars place them upside down in a pan of shallow water and bring to a boil for around 5 minutes.
  3. When you take the jars out, now it’s time for the lids (not rings).
  4. The stove should be shut off, do not boil the lids just allow them to sit in the hot water for 5 minutes.
  5. Set all the jars right side up and make sure there is no excess water remaining inside.
  6. Fill the jars with jam leaving about 1/2 inch from the top.
  7. With a wet towel wipe the rim of the jars to clean off any excess jam. 
  8. Place the lids on the jars add your rings and seal tight.
  9. Place the jars in a pot and cover jars with hot water (at least one inch).
  10. Place them on the stovetop, bring to a rolling boil for ten minutes.
  11. Remove the pot from the heat, pour off the water and let the jars cool. You could also use those jar grabbers and remove the jars to a cookie sheet on a towel on the counter.