Make Ahead

Strawberry Jam For Henry

by:
May  2, 2011
Author Notes

I found pretty organic strawberries at the market right about the same time ArielleClementine's new baby Henry was being born - so I figure he is a lucky strawberry boy. Congratulations to the family, and this jam is dedicated to Henry!!! —aargersi

  • Serves 6 pints canned plus more for the fridge to eat right away
Ingredients
  • 4 pounds strawberries - washed, hulled and quartered
  • 2 cups reisling (mine is self described as off-dry - I find it a bit sweet)
  • 2 cups sugar
  • 1 box no sugar needed pectin (1.75 oz)
  • 1 tablespoon Fruit Fresh (last year my strawberry jam faded after a month or so which made me sad, I am hoping the fruit fresh will help with that in case we don't eat it fast enough)
  • juice from 2 lemons
  • 2 tablespoons unsalted butter
In This Recipe
Directions
  1. Prepare you jars if you are canning - make sure they are clean and sterile and ready. Put 2 spoons in the freezer.
  2. Put the strawberries, lemon juice and reisling in a large heavy pot and bring to a boil. At the same time whisk the pectin and the sugar together. Once the strawberries have come to a boil add the remaining ingredients and stir together thoroughly. Bring it back to a boil, then turn the heat down to a simmer. Simmer until the strawberries are soft - this should just take a few minutes. The whole idea behind a pectin jam is that you don't have to cook the fruit as long which makes for a nice fresh tasting jam.
  3. Once the strawberries are soft, gently run through your jam with a potato masher and break them up a bit - leave some large chunks too. Get a spoon out of the freezer and dribble a bit of the jam on the back. Run your finger through it. If the track stays clear you are done, if not simmer a few more minutes and re-test.
  4. Turn off the heat. Some people say skim the foam, but I just stir the jam down so there isn't any. The butter helps also.
  5. If you are canning - fill your jars, clean the rims, secure the lids and rings, and re-boil for 10 minutes. Remove from the canning pot and let rest until completely cool - at least 12-14 hours. Check your seals and store in a cool dark place. Share with friends and neighbors!
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I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect