Heritage Strawberry Jam Recipes

Steps:

• Day 1: (FYI: Steps 2 - 6 are for macerating the berries. Macerating the berries in the sugar allows the sugar to penetrate the fruit fully, which gives the jam a better texture. However, if you wish to make this a one-day jam process, you can just skip the maceration and start cooking straight away at step 7 after combining the chopped/mashed berries and sugar).
• Before you hull the berries, wash them. You wash them before you hull them so they will not absorb excess water.
• Hull the berries and measure out 4 pounds. Take one pound of berries and mash them with a potato masher ( you may want to chop them first to make this process easier). Take the remaining 3 pounds of berries and halve them or quarter them if they are very large.
• Mix the mashed berries and the halved berries together in a large (10 to 12 quart) stainless steel stock pot (do not use aluminum as the berries may react with it).
• Add the sugar to the berries in the pot and mix well to combine. Cover well and let sit for 8 hours on your kitchen counter.
• After 8 hours have passed, bring the berries to a boil over high heat, stirring occasionally. You want them to come to a full boil. Be careful once the mixture reaches a boil, as it will more than double in volume (this is why I say to use a large stock pot). Once they have reached a boil, take them off the heat, stir and cover. Let them rest on the counter for another 8 hours or overnight.
• Day 2:.
• TIP: 1 ounce = 2 tablespoons, you may be more comfortable measuring out the lemon juice and vinegar this way.
• Add the lemon juice, balsamic vinegar, and lemon zest to the sugar/strawberry mixture, and mix well to combine.
• Place two or three small saucers in the freezer. You will use these later to check the set of the jam.
• Pour the strawberry mixture into an 11 to 12 quart preserving pan or other wide, non-reactive kettle. If you do not have a preserving pan, use the widest non-reactive pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly, jam, or marmalade.
• Bring the mixture to a boil over high heat, stirring frequently to make sure it is not sticking to the bottom of the pan. Continue to cook over medium-high heat for 30 minutes, and continue to stir every two minutes or so to make sure the jam is not sticking to the bottom of the pan.
• After the jam has cooked for 30 minutes, take it off the heat and place a drop of the jam mixture (try to get the "jelly" part of the mixture, avoiding the berries; I use a 1/4 teaspoon measure to dip out the drop) on one of the saucers you've kept in the freezer, & place the saucer back in the freezer for 3 minutes. After 3 minutes, take the saucer out of the freezer and tilt it vertically to see how quickly the jam runs. If it runs quickly, the jam is not ready and needs to be cooked longer. If it runs slowly, nudge the drop of jam with your finger. If it "wrinkles" or pushes up when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes. It usually only takes me 30 to 35 minutes of cooking over medium-high heat on my second largest burner for this jam to set.
• When the jam is set, mix in the teaspoon of butter, stirring well until it is completely melted into the mixture and all the foam on the jam has subsided. Continue to stir for 1 minute to make sure the berries are well distributed throughout the jam.
• Ladle the jam into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jam which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Steps:

• In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
• Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
• 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.
• Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
• 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.
• Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
• Remove jars with tongs and let cool upright.
• 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.
• Any jars that do not achieve a proper seal should be refrigerated.

Steps:

• Wash lemon well in soap and water
• hull and wash stawberries and put in large pot.
• put pot on medium - high heat.
• mash strawberries slightly with potato masher.
• add honey, lemon juice, butter and grated apple.
• after you have squeezed out all the lemon juice, cut a piece off about an inch wide or so and throw it in the pot.
• stir well and continue to mash stawberries while it boils.
• Keep at a rolling boil stirring often for 20- 40 minutes.
• The longer it boils the more it will thicken and get to the consistancy of jam.
• remember to stir.
• Skim off any foam with spoon ( I put this on a plate and ate -- yum :-)).
• After 20 minutes check to see if set with plate in freezer. ( see note following recipe).
• If not set continue to boil stirring frequently for 5 to 10 minutes and check to see if it's set again.
• Once it is set, pour into clean, sterilized jars and lids and process in large pot of boiling water for 15 minutes.
• Remember, the jars must be completely covered with boiling water to process correctly.
• Note: To test to see if the jam is set - place 3 - 4 little plates in the freezer when you begin making the jam. Then when you think it is ready, take a plate out and put about 1/2 teaspoon of jam on frozen plate. Run your finger through the middle, and angle plate - it should make a line through the jam and not run back together.

Steps:

• Put your very clean half-pint jars and bands into a huge pot of boiling water.
• Put lids in hot but not boiling water.
• Start your water-bath canner and let it come to a rolling boil before you start the recipe.
• Crush the strawberries a layer at a time in a big pot (the recipe boils up) but don't pulverize them as they cook down easily. When the first layer is crushed add another layer and repeat until all of the berries are crushed.
• Add Fresh Fruit and Sure Jell and stir well. Add lemon juice and stir well.
• Bring to a boil over medium to medium high heat and add the sugar stirring constantly until it comes to a full boil. Boil for one minute, stirring all the while.
• Remove from the stove and set on a few thicknesses of bath towels.
• Drop in a teaspoon of butter to help cut the foam and skim if you need to.
• Ladle into hot jars and process in a fiercely boiling hot water bath for ten minutes. Turn off the heat and wait about 2 minutes and remove the jars to a rack set over a bath towel or on a double thickness of bath towels.
• Wait 24 hours, check seals, remove bands and wipe the jars and label them.

Steps:

• Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water - too much water and the jam won't set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
• Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour.
• Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
• When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
• Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
• Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
• Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven't managed to spoon off the top. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
• Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.