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Strawberry Jam

Use slightly underripe strawberries for best results. To extend the jam's shelf life, process in canning jars according to manufacturer's instructions.

  • yield: Makes 48 ounces

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Ingredients

  • 4 pounds strawberries, rinsed, hulled, and cut into 1-inch pieces
  • 5 cups granulated sugar (2 1/4 pounds)

Directions

  1. Step 1

    Put a small plate in the freezer. Place berries in a nonreactive 10-quart stockpot set over medium-high heat. Using a wooden spoon, mix in 1/4 cup sugar with berries. Cook, stirring, until berries are juicy, 5 to 6 minutes. Stir in a third of remaining sugar until dissolved. Repeat until all the sugar has been added and dissolved, about 7 minutes total.

  2. Step 2

    Bring mixture to a full boil; cook, stirring, 10 minutes. Continue boiling; use a stainless-steel spoon to remove foam from surface. Boil until most of the liquid is absorbed, mixture thickens, and temperature registers 220 degrees.on a candy thermometer, about 30 minutes.

  3. Step 3

    Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.

  4. Step 4

    After jam passes the gel test, remove from heat. Pour warm jam into jars; seal, label, and refrigerate up to 4 months.

Source
Martha Stewart Living, June

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Reviews (18)

  • shellygloo 7 Sep, 2012

    I love to make jams without pectin, but yes they take a longer cooking time. They also take considerably less sugar than when you use pectin. The cooking time depends upon how much natural pectin is in the fruit. Strawberries have less pectin than other fruits, especially when very ripe. The first batch I made turned out perfectly, using the "plate" test, although the jam is darker in color than when making pectin jam. Delicious!

  • shellygloo 7 Sep, 2012

    I love to make jams without pectin, but yes they take a longer cooking time. They also take considerably less sugar than when you use pectin. The cooking time depends upon how much natural pectin is in the fruit. Strawberries have less pectin than other fruits, especially when very ripe. The first batch I made turned out perfectly, using the "plate" test, although the jam is darker in color than when making pectin jam. Delicious!

  • Ruthie 5 3 Sep, 2012

    Amazing flavor, and my whole house smelled wonderfully of strawberries as they cooked down. The finished jam looks dark, rich, thick and beautiful, not too sweet.

  • kitchengadget 15 Jul, 2012

    Best strawberry recipe I have used! Taste is wonderful and it is an easy recipe to follow. Well worth the time and effort!

  • baanos 18 Feb, 2011

    Final product was tasty and great. However, I have had an issue in the process of making it:
    WARNING: I don't know if that happened to anyone else yet, but near the end of the full-boiling process when the liquid starts to thicken it may splash(happened to me at least) and make some mess in the kitchen and that thing is boiling hot obviously and not pleasant to get hit by. I guess I shouldn't have put the heat to MAX

  • baanos 18 Feb, 2011

    Final product was tasty and great. However, I have had an issue in the process of making it:
    WARNING: I don't know if that happened to anyone else yet, but near the end of the full-boiling process when the liquid starts to thicken it may splash(happened to me at least) and make some mess in the kitchen and that thing is boiling hot obviously and not pleasant to get hit by. I guess I shouldn't have put the heat to MAX

  • megnard 13 Apr, 2010

    I made this jam last night and it turned out really well

  • lechat98 6 Jul, 2009

    Never mind! I just re-read the top portion and it says you can process it!

  • lechat98 6 Jul, 2009

    Does anyone know how to make this "shelf proof"? I don't want to have to store all of this in my refrigerator. Is it possible to just do a water bath?

  • krisx2 5 Oct, 2008

    Don't do what I did, and that is scorch the jam trying to get it to 220 degrees. I think there was something wrong with my thermometer (make sure you use a good one). Anyways, I wouldn't turn the heat up over medium - just to stay safe. I'll try again with another batch of fruit once I get over my broken heart.

  • EWjunk 28 Jul, 2008

    I'm an experienced jam maker, and I never use pectin. The "old fashioned" way uses less sugar, and I prefer the taste and texture to jams made with pectin. You just need to get it to 220 and you are good. Jams made this way usually don't set as "hard" as jams made with pectin, unless the fruit is high in natural pectin. I made this recipe this year and it was delicious.

  • ingaffa 21 Jul, 2008

    I just used this recipe as a guide, having never made jam before and it came out awesome! I eyeballed and estimated both the fruit and sugar (about a lb of mixed strawberries and cherries, about a cup of sugar). I didn't use any thermometer, just kept cooking it and eventually it started to look like jam right in the pot. I did the freezer test anyway, but really didn't need to. It was obvious it was set.

  • geekygrandma 13 Jul, 2008

    I've been canning jam for years, and I would be skeptical of making any jam without using pectin.Whenever possible, I always use the low-sugar type of pectin (the regular type of pectin is too sweet for my family's taste) and have never had a problem with the jam setting up properly. Has anyone had a problem with this recipe setting up properly? Also, 3 hours sounds like a really long time for making a batch of jam - it has never taken me that long.

  • Savvypghmom 3 Jul, 2008

    This recipe was awesome! It took about 3 hours to make, but it was well worth it. It is especially good with the scones recipe (the one where you add currants), YUMMY!!! I got approx 7 4oz jars for this. Enough to keep some and give some away.

  • pg22 19 Jun, 2008

    have you tried this one? did it set well?

  • EWjunk 16 Jun, 2008

    The sugar is needed for the jam to set. If you alter the amount, the recipe won't work. I assume there are recipes for sugar-free jams, so if you want to make it sugar free, you will have to find a recipe that is specially formulated to be made without sugar. I just made strawberry jam using another recipe that called for 4 lbs fruit to 4 cups sugar, and tho I boiled it to 220, it did not set. I will have to recook it with more sugar - you'd be surprised how tart the jam was!

  • betalee 16 May, 2008

    I think I will try using Splenda

  • contributors_marthastewart_com_norahs 16 May, 2008

    Yikes, that's a lot of sugar!