Strawberry Jam
 
 
Author:
Ingredients
  • 5 cups strawberries, washed, hulled and cut in half
  • ¾ cup sugar
  • 2 Tbsp lemon juice, plus a few squeezes more
  • *2 teaspoons
Method
  1. In a large non-reactive bowl add the strawberries, sugar and 2 Tbsp of lemon juice.  Mix to combine well.  Cover with plastic wrap and refrigerate overnight.
  2. Remove plastic wrap and stir strawberry mixture.  Transfer to a large non-reactive pot and place pot over a medium heat.  Cook for 5 minutes, stirring occasionally, until all the sugar has melted and mixture begins to foam.
  3. Place 2 teaspoons in the freezer.
  4. Increase the heat to high and bring to a rolling boil, stirring almost constantly until thick and shiny, approximately 15 minutes.  Once you notice the jam starting to thicken (about 10 minutes in) add a few squeezes of fresh lemon juice to the pot.  Literally, only about 6-8 drops.
  5. Place a small drop of jam on the back of one of the spoons and place the spoon back into the freezer for about 30 seconds. Remove spoon and tilt it.  The jam should just barely move.  If the jam slides down off the spoon easily continue cooking the jam for a few more minutes and then test again.
  6. Allow mixture to cool slightly.  With an immersion blender puree ½ of the mixture until smooth, leaving the remaining slightly chunky.  If you want your jam completely smooth with no chunks at all, puree it all.
  7. Allow to cool completely and fill your jars!  Store in refrigerator for up to one month.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2014/09/30/strawberry-jam-3/