Strawberry Jam
Make this in late June or early July when strawberries are abundant at your local farmers’ market, and you’ll enjoy it for months to come. Pectin, a water-soluble substance used as a thickener in jams and jellies, is available in many supermarkets. Serve this jam with any of Bubby’s fruit breads or muffins. You can also substitute blackberries, raspberries, or blueberries for the strawberries. You can mix the berries, too. Though you don’t need to sterilize the three 1-quart storage jars, you should wash the berries well. We are not canning here, or sealing, so it’s not the same process. This jam will keep for three to four weeks in the refrigerator.
Recipe information
Yield
makes about 2 to 3 quarts
Ingredients
Preparation
Step 1
Stir together the sugar and 1 1/2 cups of water in a large saucepan. Bring to a boil over medium-high heat. Using a ladle or spoon, remove any foam as it forms. Cook until the liquid begins to turn a light brown color and registers 245°F on a candy thermometer.
Step 2
Stir the strawberries into the sugar mixture, and bring the liquid back to a boil. Turn down the heat to low and simmer for 30 minutes.
Step 3
Stir together the pectin, salt, orange juice, and corn syrup in a small bowl. In the work bowl of a food processor or blender, or with an immersion blender, process the mixture very well, so there are no dry clumps of pectin.
Step 4
Whisk the pectin mixture into the strawberry mixture, remove any foam as it forms, and simmer for about 30 more minutes, or until the jam registers 260°F on the candy thermometer. Occasionally skim the surface of the jam to remove any foam that may have accumulated during the cooking. Cool the jam to room temperature.
Step 5
Spoon the jam into 1-quart jars, leaving about 1 inch of room at the top. Fasten the lids and refrigerate until ready to serve.
