Easy to do and nothing tastes better than homemade!
Homemade Strawberry Jam
Servings
Ingredients
- 2 cup sugar
- 1 large lemon zested and juiced
- 4 cup strawberries hulled and sliced
Instructions
- Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.
- Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.)
- Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.
you should definitely strain out the seeds before using lemon juice for any recipe, except when the seed are used to add pectin to a recipe.
my recipe for fig-walnut jam specifically tells you to wrap the lemon seeds in cheesecloth as they add pectin to the jam which helps tighten it up. this is a rare occurrence though.
sounds great , do u strain lemon juice before using it ?
I do use pectin if I am making a jelly or preserves. But a jam has most of the water cooked out of it and tends to be a little looser than a jelly.
Many fruits do not need pectin as they have pectin in the skins-strawberries do not. But, if you cook this long and slow you will end up with a fine and tasty jam. Use the best berries you can find! try organic berries as strawberries do not have a skin that can be washed and tend to absorb anything sprayed on them.
Why don’t you use pectin? I am asking simply because I don’t know. I made jam this summer and my friend said, “you need pectin.” If I don’t really need it, I will follow this recipe!