Ingredients
2 lb. strawberries, halved
1 c. granulated sugar
2 tbsp. lemon juice
Pinch of kosher salt
Preparation
Step 1In a large bowl, smash strawberries with a potato masher until coarsely crushed. Step 2In a large pot over medium heat, add strawberries, sugar, lemon juice, and a pinch of salt. Bring to a boil and cook until thickened and bubbles completely cover surface, 20 minutes. Let cool, then pour into a jar with a tight-fitting lid and let cool to room temperature. Place lid on and store in the refrigerator. Step 3Jam will keep stored in the refrigerator for up to 2 weeks.
Can I use frozen strawberries? Yes, you can use frozen strawberries if you don’t have 2 pounds of strawberries to spare. We prefer the taste of fresh, tart strawberries in our jam because they often have more fruity aroma and fragrance, especially if they’re in season. If you do go with frozen, expect a slightly longer cook time as they have extra water that you’ll need to boil off in order for the sugar to caramelize and reach a jammy consistency. How do I know the jam is ready? This can sometimes be tricky, but there’s an easy little trick to test for jelling and ensure your jam is set up and ready! When starting your jam place 2 or 3 plates in the freezer. After about 10 minutes of boiling, place a teaspoon of jam onto one of the plates, then wait 10 secoonds to see if it sets in place. Run your finger through the jam: If it doesn’t try to run back together and there’s a clean line of separation, then the jam is set. If it does seem still too liquidy, keep cooking the jam and test it on a new plate every 3 to 5 minutes until the jam is set. How long will it last? Since the jam isn’t canned it will only be at its best in fridge for about 2 to 4 weeks. The lemon juice in the recipe adds natural pectin and flavor but the small amount won’t act as a preservative. The best way to keep your jam fresh is to keep the jar clean and avoid double-dipping! Have you made this yet? Let us know how it went in the comments below!
