Strawberry Jam

By • February 8, 2010 • 15 Comments



Author Notes: Note to self: don't buy strawberries in the middle of winter. But if you do, and you realize too late they're lacking in sweet strawberry tasty goodness, make this jam. The sugar and lemon juice perform their magic on the berries, and you end up with this wonderful jam. Store in refrigerator.mrslarkin

Makes about 3 cups

  • about 2 pounds strawberries, washed, dried, quartered
  • 2 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon creme de cassis (optional)
  1. In a medium pot, heat strawberries, sugar and lemon juice to boiling. Continue stirring and boil for 10 to 15 minutes, or until jam thickens.
  2. Remove from heat. If desired, skim off foam - I stir it right back into the jam. Stir in creme de cassis and let mixture cool slightly.
  3. Pour into jars and refrigerate.

Tags: breakfast, Easy, fruit, sweet, tea time

Comments (15) Questions (0)

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Junechamp

15 days ago ChefJune

June is a trusted source on General Cooking.

I made this jam a couple of years ago when I was lucky enough to get to the Greenmarket in time to get a goodly stock of Tri-Star berries. It was SO delicious! I've made up my mind to get up early enough Saturday to get the berries to make it again. Thanks again, Liz!

Mrs._larkin_370

15 days ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm so glad, June! I love it, too.

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almost 2 years ago Sherry Darnell

So excited about this recipe. Don't do the canning thing but love home made jam so this is my answer. Tha nk you so much for this...could other fruit be used as well? Would love to do cherries. Wonder if modifying with almond or kalua using them??.

Mrs._larkin_370

almost 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi Sherry! Haven't tried with other fruits, but I'm guessing any berry would work well. And I say go for it with the cherries, too. If it doesn't work, you could always call it Cherry Compote, and serve it on ice cream or something. Let me know how it turns out.

Newliztoqueicon-2

about 4 years ago Lizthechef

OK, here is how I make it, thanks to suggestions from Mrs Wheelbarrow re macerating fruit overnight and from Sunchowder's specific temps: macerate fruit, sugar and lemon juice overnight. Drain juice from berries and heat to 221 degrees. Add fruit and a handful of crystallized ginger (if desired) and reheat mixture to 221 and cook for 10 minutes. Remove from heat, stir in booze - I like Grand Marnier or Cointreau here - and can in sterile jars. ps Of course I use Meyer lemon and squeeze a whole one, about 2-3T ;)

Newliztoqueicon-2

about 4 years ago Lizthechef

At mrslarkin's request I just uploaded my photo of the thrid batch of this delicious jam! Made most recent batch today, adding cyrtallized ginger and Gradn Marnier - have changed recipe with help from Sunchowder. I store in sterile jars too... Can post my altered recipe if anyone wants - I'm a jammer convert now...

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, Liz! Glad your jam turned out great. Thanks for the photo, too! And definitely post your recipe, please!

Bav_photo

about 4 years ago Margy@hidethecheese

Love the cassis with strawberries!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Margy!

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Your recipe is just my style; I don’t have the patience for hot water bath canning either - but my husband does…so lucky me when the garden harvest comes around! BTW - checked out your blog and I love that you have a musical playlist on it, I am going to have to check into linking mine.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, lapadia. Yes, you are a lucky girl! And thanks for visiting my blog - glad you liked the playlist!

Newliztoqueicon-2

about 4 years ago Lizthechef

My kind of jam recipe - easy and looks delicious!

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Liz. It is very easy. I make it all the time. No patience for hot-water bath canning, after last summer's canned peaches debacle. Never again.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hi Megan, I haven't ever used frozen, but I think it would work. Let me know if you try it!

Meagain

about 4 years ago Megan@Maison

Mrslarkin: Do you think this would work with frozen berries? Thanks!