Sensational Strawberry Jam

Strawberries aren’t actually berries; they’re aggregate fruits. Berries form from a single ovary of a flower, whereas strawberries form from multiple ovaries within the same flower. June is peak strawberry season, but canning them allows you to enjoy them all year (even though stores import them from all over the world where they are in season). If you allow this recipe to cool and set, you won’t need pectin. If you choose to use pectin as a thickening agent, use a natural pectin or try making my Apple Pectin.


I prefer to infuse a few of my jams, strawberry and peach, with a hint of almond or amaretto extract to enhance the flavors even further—feel free to omit but I wouldn’t!

 

Elements

3 Lbs. Fresh Strawberries, stemmed and hulled

2-1/2 C Cane Sugar

1 Lemon, zested and juiced

1/2 Tsp Almond Extract

5 Tsp Organic Pectic or Apple Pectin

Directions

  1. Rinse strawberries well and add to large pot.

  2. Add sugar and lemon juice; mash with a potato masher until small chunks are achieved.

  3. Add pectin if desired.

  4. Turn burner to medium-high heat and bring mixture to a gentle boil.

  5. Boil for 20-25 minutes; you’ll see a foam form along the top.

  6. Turn off the heat, skim the foam off of the top and discard.

  7. Stir in lemon zest and allow jam to cool completely.

  8. If pressure canning, go ahead and ladle into washed jars and add to water bath.

JamMelissa ChildressStrawberry, Jarring, Almond-InfusedComment