This recipe was demonstrated for CUESA's Market to Table program on June 23, 2012.
Makes 2 half-pint jars
1 pound strawberries, hulled and diced (2 baskets will be more than enough)
20 grams of low-sugar pectin
½ pound sugar (or more or less, to taste)
Lemon juice (optional)
1. Heat the strawberries in a covered stainless steel pot over low heat, stirring occasionally to prevent sticking.
2. Once enough liquid has been released to cover the fruit, remove the lid and add the pectin. Increase the heat to medium-high and cntinue stirring to prevent sticking.
3. Bring to a hard boil for 1 minute. Continue stirring.
4. Turn off the heat and add the sugar; stir to dissolve.
5. Taste for sweetness. If you’d like it sweeter, add more sugar, a little bit at a time, and taste (I recommend adding sugar in 10% increments, so if you’re jamming 1 pound of fruit, add additional sugar 0.1 pound at a time). If you choose to add lemon juice to your jam, do so now. Like the sugar, add a little bit at a time and taste as you go.
6. Once the sugar has been dissolved and your sweetness/tartness levels are where you want them to be, turn the heat back on to medium-high. Bring to a boil and boil for 1 minute.
7. Skim foam. Voilà, you’ve got jam!
To hot-pack jam for shelf storage:
1. Wash your jars and bake in the oven at 250ºF for 30 minutes.
2. Pour the hot jam into the hot jars (jam needs to be at 200ºF, which looks like a couple bubbles coming up through the jam).
3. Cap with clean, dry lids and turn upside down.
4. After 5 minutes, turn the jars right-side up and let cool completely (up to 48 hours).
Variation: For raspberry or tayberry jam, use the same process, but adjust the ingredients accordingly:
1 pound berries
0.7 pound sugar
15 grams low-sugar pectin