Fresh strawberries and raspberries were a great price at Costco, and I have been meaning to make both strawberry and raspberry jam, so that’s what I did this cloudy and dull Saturday afternoon. Below is the strawberry jam recipe, the raspberry jam directions will follow in another post. Both very simple recipes but takes some time and effort with the jar sterilization etc. You can halve this recipe if you don’t want so many jars. Please reduce the cooking time to 30-40 minutes, but use the cold plate test to test for thickness.
Yield: 11-12 one cup jars(250 ml or 8 ounces)
Cooking time: 60 minutes
16 cups fresh strawberries, washed and the tops trimmed off
7 cups sugar
2/3 cup fresh lemon juice
1. Sterilize the jars. I use the dishwasher method for sterilizing the jars and sterilizing them again once filled with jam and sealed.
2. Put all the ingredients in a large heavy pot. Mix well and bring up to a simmer, mixing frequently.
3. After the strawberries have softened a little(simmered for about 10 minutes), mash with a potato masher to break up the strawberries a little. They can be chunky, I like the jam a little chunky not too smooth.
4. Continue simmering and frequently mixing the strawberry mixture for about 50 minutes more using the cold plate test for testing the viscosity of the jam.
5. When the jam is the thickness you like, pour the hot jam(needs to be hot)into the sterilized canning jars. I use a 8 cup measuring cup to pour the jam into each jar. It will splash a little so be careful. Pour the jam to 1/4 inch from the top of the jar. Wipe off the the edges of each jar with a clean paper towel. Fasten lids securely. Sterilize the filled jars with the method of your choice. Let the jars cool to room temperature and then place in a cool place away from light for up to a year. If you are unsure the jars achieved a proper seal, keep them in the refrigerator, they will keep for a year.