Photo by Brigitte Tohm from Pexels
This recipe is for a small batch of jam. I love using this recipe because I never know when I might find or get ripe fruit. Even though I am a home cook, I don’t usually keep Pectin in my pantry, and with this recipe, I don’t have to. I also like the ability to regulate how much sugar you put into a batch. Strawberries are fresh and sweet on their own, so I add only enough sugar to ensure jam consistency. My daughter growing up disliked grape jam a great deal, so we always used strawberry. Please note, make sure to put in enough lemon juice. The lemon juice is a preservative and helps keep it from spoiling in the fridge.
Ingrediunts
- 2 pounds strawberries, hulled and quartered
- 2 cups pure cane sugar
- 1/4 to 1/2 cup of bottled lemon juice
- 3 freash basil leaves, finely chopped, also optional
Instructions
The first thing you will want to do is thoroughly wash and hull (cut the green tops off) strawberries. I crush my strawberries in a medium-size bowl on my counter because it allows me some stability. Some people will mash theirs while the strawberries are heating up on the stove. Just be sure to stir frequently to avoid scorching. You always do whatever works the best for you.
Once you have crushed your strawberries, place them in a medium saucepan with sugar and lemon juice. I like my jam with a little bit of tartness, so I put a 1/2 cup of bottled lemon juice in at the start. You can start with 1/4 c lemon juice and adjust to your preference. I also prefer my jam without a lot of sugar in it. I start with one cup to ensure there is enough to make the jam-like consistency. If you like yours sweeter, start with 1/4 cup increments until it has reached the desired taste.
Now with a non-metal utensil, stir the strawberries over medium-low heat until the sugar has melted. After it has melted, increase the heat and bring the mixture to a boil. Stir often until the mixture reaches a temperature of 220 degrees Fahrenheit using a candy thermometer. Sometimes it will fool you. It will only look like it’s jelling up, so make sure it reaches the desired temperature.
Once it has reached the desired temperature, it is time to add your basil. Stir it thoroughly, and then taste it. After you have the taste you like, set the pan aside for about 5 minutes to cool the mixture down. After letting cool down, transfer into clean jars.
Keep it in the refrigerator. The jam will stay good for about 1-2 months in the fridge. You can also process the jars for longer shelf life. If you are going to process them, make sure you follow all safety guidelines and instructions of the pressure canner or water bath canner.
I hope you find this helpful and fun. Please let me know how yours turned out and what changes you made. As always, feel free to share.