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Strawberry Jam

by:
February  8, 2010
0
0 Ratings
  • Makes about 3 cups
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

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Ingredients
  • about 2 pounds strawberries, washed, dried, quartered
  • 2 cups granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon creme de cassis (optional)
Directions
  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.
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15 Reviews

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ChefJune July 10, 2014
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!
mrslarkin July 10, 2014
I'm so glad, June! I love it, too.
Sherry D. August 11, 2012
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??.
mrslarkin August 11, 2012
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.
Lizthechef July 1, 2010
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 ;)
Lizthechef June 30, 2010
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...
mrslarkin July 1, 2010
Thank you, Liz! Glad your jam turned out great. Thanks for the photo, too! And definitely post your recipe, please!
Margy@hidethecheese June 3, 2010
Love the cassis with strawberries!
mrslarkin June 4, 2010
Thanks, Margy!
lapadia June 2, 2010
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.
mrslarkin June 2, 2010
Thanks, lapadia. Yes, you are a lucky girl! And thanks for visiting my blog - glad you liked the playlist!
Lizthechef June 1, 2010
My kind of jam recipe - easy and looks delicious!
mrslarkin June 1, 2010
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.
mrslarkin May 23, 2010
Hi Megan, I haven't ever used frozen, but I think it would work. Let me know if you try it!
Megan@Maison May 20, 2010
Mrslarkin: Do you think this would work with frozen berries? Thanks!