I've been romanticizing making my own pantry and fridge staples lately. I made this jam followed by homemade dill pickles and have mustard and mayo on the horizon next. What I love about this recipe is it calls for 2lbs of strawberries which is exactly how strawberries are often offered in the grocery stores - easy! It's strawberry season and these red jewels were calling my name sweetly whispering "turn me into jams" and I happily complied. Also, how perfect is this jar?? I found it for exactly $1 at this awesome cross between a thrift store and a department store called Savers in Massachusetts.
Now I'll be honest with you - I've never had this much jam on hand and am feeling a little overwhelmed. I thought of a few ideas for strawberry jam I'd like to share: 1. homemade strawberry poptarts 2. strawberry + cheese danish pastries 3. peanut butter + strawberry jam coffee cake. A good start, no?
And now, in the spirit of jam - I'd like to share with you the Space Jam theme song:
2lb Strawberry Jam
- 2lbs medium strawberries
- 1/3 cup lemon juice
- 3+2/3 cup sugar, warmed
1. To warm sugar, spread it in any even layer in a deep-sided pan and warm in an oven preheated to 300F for 10-15 minutes. Do not overheat it, or it will start to lump - stir once or twice so this doesn't happen.
2. Put a small plate in the freezer for testing purposes. Remove strawberry stalks and place them in a large pan with lemon juice, warmed sugar, and 1/2 cup water.
3. Warm gently, without boiling. Stir with a wooden spoon trying not to break apart the strawberries.
4. Increase the heat, without boiling, stir the mixture for 10 minutes, or until all sugar has dissolved.
5. Increase heat and boil for 15-20 minutes, stirring often. Skim off any scum on the surface with a skimmer or slotted spoon. Start testing at 15 minutes, but the jam may take up to 40 minutes to be ready. Careful to not let the jam burn on the pan.
6. Remove from heat and place a little jam on the cold plate, then place in freezer for 30 seconds. When setting point is reached, a skin will form on the surface and the jam will wrinkle when pushed with your finger. Remove any scum from the surface.
7. Spoon immediately into clean, warm jars then seal. Turn the jars upside-down for 2 minutes, then invert and let cool. Label and Date. Store in a cool dark place for 6-12 months. Refrigerate after opening for up to 6 weeks.