Cook the Book: Strawberry Jam

Strawberry Jam

Maine Garden Strawberries

3 pints strawberries
2 1/2 cups sugar

Wash the berries and remove the hulls.  Pour about 1/2cup of sugar in the bottom of a 3-quart pot.  Cover with 1/3 of the strawberries.  Repeat 2 times, and cover with the remaining sugar. Cover the pot and set aside until all the sugar is absorbed (about 3hours). Bring the berries to a boil over high heat, stirring occasionally.  Reduce heat to medium and cook, uncovered, for 20 minutes, stirring frequently. When the mixture is syrupy and thick remove it from the heat, skim off any foam, and pour quickly into sterilized jars. Immediately pour about 1/4 -inch of paraffin in each jar. Allow the paraffin to set before putting lids on the jars.

Makes 5 cups

One thought on “Cook the Book: Strawberry Jam

  1. Would this work with other berry fruits or just the strawberries? It is a much simpler process than how I make jam!
    I always make jam with adding pectin and have been really quite successful.

    I made plum jam with my loquat plums grown in my front yard and strawberry plum jam this spring.

    Also last summer I made raspberry jalapeno jam (with my garden grown jalapenos)

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