Ingredients
-
3
-
4
-
1/3
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Classic Strawberry Jam,This is a classic Canadian recipe. Simple and delicious. It’s not thick, like pectin-based jams, but I think it’s truer to the fruit and more delicious. Try it with Recipe #62942 – perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you’re cooking it – the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Saucepan, Bring Strawberries Up to a Simmer Over Medium-Low Heat, Mashing Roughly With a Potato Masher or Flat Spoon. |
|
2
Done
|
Add Sugar and Lemon Juice, Stir, and Bring Up to a Simmer For 2 Minutes. |
|
3
Done
|
Add Butter and Bring to a Vigorous Boil, Stirring Often, and Cook For 10 to 20 Minutes, Periodically Measuring the Viscosity of the Jam by Dabbing a Spoonful Onto a Plate and Tipping the Plate. |
|
4
Done
|
Once the Jam Slows Its Drip Down the Plate (it Should No Longer Run Like a Syrup), Remove from Heat and Skim Off Foam. |
|
5
Done
|
Fill Jars That Have Been Washed, Rinsed, Dried and Boiled in a Pot of Water For 3 Minutes to 1/4 Inch from the Top. |
|
6
Done
|
Fasten Lids Securely and Boil Jars in a Vat of Water (be Sure Jars Are Completely Submerged) For 15 Minutes. |
|
7
Done
|
Remove Jars With Tongs and Let Cool Upright. |
|
8
Done
|
Check For Secure Seals on Jars (lid Should not Spring When Touched) and Store in a Cool Place Away from Light For Up to a Year. |
|
9
Done
|
Any Jars That Do not Achieve a Proper Seal Should Be Refrigerated. |
