Strawberry Jam To Enjoy All Year

Thursday, June 7, 2012

Three pints of homemade strawberry jam by Eve Fox, Garden of Eating blog, copyright 2012

My husband loves peanut butter and jelly with strawberry jam. And our son likes strawberry jam quite a bit, too. Normally, I stock up on Trader Joe's organic strawberry jam whenever I happen to pass by one of their stores on one of my rare forays out of the hinterlands (Hudson Valleyites take note: a TJ's is opening this August in Colonie - woot!) But while TJ's jam is fine, it's just not as good as the homemade stuff.

Plus, we had so much fun picking strawberries last summer (we froze most of them to use in smoothies and sauces), that we decided to increase the size of our haul this summer and expand our preserving efforts to include jam.

Strawberries by Eve Fox, Garden of Eating blog, copyright 2012

Despite the relatively rainy weather, we've found enough breaks in the gloom to go picking at two of our favorite local farms, Greig Farm in Redhook (if you have kids, plan to leave time to get ice cream and pet the goats at Gigi's Market and to feed the extremely competitive koi in the pond behind Grandiflora) and Story Farms in Catskill and have picked enough to freeze a bunch AND to make a decent sized batch of this divine strawberry jam.

Washing the strawberries by Eve Fox, Garden of Eating blog, copyright 2012

If you're new to canning, this is a great thing to start with since it's fairly straightforward and the end result is both yummy and beautiful to behold.

Strawberry jam by Eve Fox, Garden of Eating blog, copyright 2012

Also, the smell that will fill your house while you're simmering the jam on the stove is nothing short of divine - so sweet and summery it almost makes you want to cry. This smell stands in stark contrast to the intensely vinegary odor that pervades every nook and cranny of your house when you pickle foods -- that smell will also make you want to cry, but not in a good way...

Strawberry jam boiling vigorously by Eve Fox, Garden of Eating blog, copyright 2012

A few notes before you begin:

Don't skip the macerating step if possible. If you don't have time to let them sit overnight, even an hour is better than nothing.

Strawberies after macerating overnight by Eve Fox, Garden of Eating blog, copyright 2012

And don't cut any corners on your fruit - preserve the freshest and best berries you can find!

Freshly picked strawberries from Story Farms by Eve Fox, Garden of Eating blog, copyright 2012

This recipe is adapted from a few sources including one of my favorite books, Put 'Em Up by Sherri Brooks Vinton as well as the divine strawberry vanilla jam recipe in Marisa McClellan's wonderful new book, Food in Jars: Preserving in Small Batches Year-Round. I have more cookbook recommendations, info, recipes and links to great resources for you on my canning and preserving page.

The recipe below yields a sweet, flavorful, beautiful red jam that is nice and thick (not syrupy like preserves).


Strawberry jam by Eve Fox, Garden of Eating blog, copyright 2012


-- print recipe --Strawberry Jam
Makes 6 pint jars

Ingredients

* 16 cups cleaned, hulled, halved (or quartered, depending on the size) strawberries
* 6 cups granulated organic sugar
* 8 tablespoons powdered pectin
* 1/2 cup organic lemon juice (you can squeeze your own but for projects like this, I buy organic lemon juice in the little squeeze bottles, even the organic stuff is cheap and it saves some time)

Directions

1. Combine the strawberries and 2 cups of the sugar in a non-reactive pot. Let the mixture sit at room temperature until the sugar begins to pull the liquid out of the berries, about 15 to 30 minutes, then cover and refrigerate over night (this is called maceration.) If you don't have time to wait that long, let sit for an hour or more.

2. When you're ready to jam out, prepare a boiling water bath and 6 wide mouth pint jars, lids and bands (you can also use a combination of half-pint and pint jars if you prefer - we canned some of ours in the smaller jars as sometimes it's nice to have the option of a smaller jar) according to the directions outlined here.

3. Take the macerated berries out of the fridge and put them and the rest of the ingredients in a large non-reactive pot (you may want to use a larger pot than you think you'll need since the jam is going to boil and foam quite a bit and a bigger pot can help you prevent boiling over which gets VERY sticky when you're dealing with this amount of sugar).

4. Bring to a boil over high heat(this jam will foam like crazy) and cook on high heat, stirring regularly for 15 to 20 minutes, until it takes on a thick, syrupy consistency. If you have an immersion blender, use it at this point to puree some of the fruit to whatever consistency you desire. If not, you can use a blender to puree about a third of the jam.

5. Let the jam boil vigorously until it reaches 220 F (105 C). If you don't have a candy thermometer, you can judge that it is done when the bubbles begin to look thick and syrupy. You can also see if it's sheeting -- dip a spoon in the jam then hold it up and let it drip back into the pot - if the drips fall singly and seem liquidy, it needs to cook longer. But if the drips have begun to run together and form a sheet as they drip, you've achieved your set and can stop cooking.

6. Remove the pot from the heat and ladle the jam into your prepared jars. Wipe the rims with a clean, wet cloth, apply the lids and rings and process in a boiling water bath for 10 minutes. Remove from the boiling water bath with your jar lifter and set in a draft-free place on a towel to cool. Don't let the jars touch each other as they're cooling.

7. The jars should begin to make a most delightful pop or ping noise ans the seal forms, pulling the centers of the lids down and making them slightly concave. Once the jars have cooled for 24 hours, you can check the seals by removing the bands. Grasp the jar by the edge of the lid and lift gently an inch or two off the towel-covered countertop. The lid should hold fast. If it does not hold, refrigerate the jam and use it within two weeks. If it does, store in a cool, dry place for up to a year.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

8 comments:

Unknown said...

I'm so happy to see that people are preserving foods once again. Although I took up the habit right out of high school, most of my peers wouldn't know a canning jar from a vase. I love your emphasis on wholesome real food.

High Valley Gardener said...

Your photos are wonderful and inspiring! I've made Strawberry Jam for years and my friends always look forward to a jar in any gift I give, so I make a lot. I usually use the recipe off of the low sugar pectin package, but I'd like to try your recipe. What brand/type of powdered pectin did you use?

Eve Fox said...

Thank you both for your kind words! High Valley Gardener, I used a powdered real fruit pectin by Ball. But that is not the result of careful study or taste testing by any means.

Art and Soul said...

Eve, I just canned for the first time! I was like a little girl, I have wanted to do this for years. I look forward to this strawberry jam all summer, I will have to do some more picking this week so I can make some for the Winter. Thanks for the great recipe and simple and well written steps

Eve Fox said...

Danielle, that is so great to hear!!! I hope it feels worthwhile - I am always so glad I spent the time each time I open a new jar of yumminess.

foodporn said...

hello Eve
What a wonderful pics of strawberry jam you have here.
Perhaps you're interested to submit your food photos on a food photography site that has tagline "Food Photography that will make you hungry" :)
http://www.foodporn.net
It's free to submit, free to join, and a lot of members can enjoy your creation!

Lise said...

Thank you Eve, this is my first time "jamming" with fresh whole fruit, though I have made violet jelly (which was also delightful). Your recipe results in an absolutely scrumptious strawberry jam! Not too sweet and bursting with strawberryness! I did add one little bit of me, and that is I added the zest of one lemon, I think it gave it a little extra zing:) I am so pleased with the results that this is my post on my blog today (linking to your recipe of course)!

I really enjoy your blog and look forward to trying more of your recipes & learning more from you:) Thanks for the great introduction to "jamming"!

plasterers bristol said...

This sounds lovely. Going to give this a go. thanks for sharing this recipe.


Simon

Thursday, June 7, 2012

Strawberry Jam To Enjoy All Year

Three pints of homemade strawberry jam by Eve Fox, Garden of Eating blog, copyright 2012

My husband loves peanut butter and jelly with strawberry jam. And our son likes strawberry jam quite a bit, too. Normally, I stock up on Trader Joe's organic strawberry jam whenever I happen to pass by one of their stores on one of my rare forays out of the hinterlands (Hudson Valleyites take note: a TJ's is opening this August in Colonie - woot!) But while TJ's jam is fine, it's just not as good as the homemade stuff.

Plus, we had so much fun picking strawberries last summer (we froze most of them to use in smoothies and sauces), that we decided to increase the size of our haul this summer and expand our preserving efforts to include jam.

Strawberries by Eve Fox, Garden of Eating blog, copyright 2012

Despite the relatively rainy weather, we've found enough breaks in the gloom to go picking at two of our favorite local farms, Greig Farm in Redhook (if you have kids, plan to leave time to get ice cream and pet the goats at Gigi's Market and to feed the extremely competitive koi in the pond behind Grandiflora) and Story Farms in Catskill and have picked enough to freeze a bunch AND to make a decent sized batch of this divine strawberry jam.

Washing the strawberries by Eve Fox, Garden of Eating blog, copyright 2012

If you're new to canning, this is a great thing to start with since it's fairly straightforward and the end result is both yummy and beautiful to behold.

Strawberry jam by Eve Fox, Garden of Eating blog, copyright 2012

Also, the smell that will fill your house while you're simmering the jam on the stove is nothing short of divine - so sweet and summery it almost makes you want to cry. This smell stands in stark contrast to the intensely vinegary odor that pervades every nook and cranny of your house when you pickle foods -- that smell will also make you want to cry, but not in a good way...

Strawberry jam boiling vigorously by Eve Fox, Garden of Eating blog, copyright 2012

A few notes before you begin:

Don't skip the macerating step if possible. If you don't have time to let them sit overnight, even an hour is better than nothing.

Strawberies after macerating overnight by Eve Fox, Garden of Eating blog, copyright 2012

And don't cut any corners on your fruit - preserve the freshest and best berries you can find!

Freshly picked strawberries from Story Farms by Eve Fox, Garden of Eating blog, copyright 2012

This recipe is adapted from a few sources including one of my favorite books, Put 'Em Up by Sherri Brooks Vinton as well as the divine strawberry vanilla jam recipe in Marisa McClellan's wonderful new book, Food in Jars: Preserving in Small Batches Year-Round. I have more cookbook recommendations, info, recipes and links to great resources for you on my canning and preserving page.

The recipe below yields a sweet, flavorful, beautiful red jam that is nice and thick (not syrupy like preserves).


Strawberry jam by Eve Fox, Garden of Eating blog, copyright 2012


-- print recipe --Strawberry Jam
Makes 6 pint jars

Ingredients

* 16 cups cleaned, hulled, halved (or quartered, depending on the size) strawberries
* 6 cups granulated organic sugar
* 8 tablespoons powdered pectin
* 1/2 cup organic lemon juice (you can squeeze your own but for projects like this, I buy organic lemon juice in the little squeeze bottles, even the organic stuff is cheap and it saves some time)

Directions

1. Combine the strawberries and 2 cups of the sugar in a non-reactive pot. Let the mixture sit at room temperature until the sugar begins to pull the liquid out of the berries, about 15 to 30 minutes, then cover and refrigerate over night (this is called maceration.) If you don't have time to wait that long, let sit for an hour or more.

2. When you're ready to jam out, prepare a boiling water bath and 6 wide mouth pint jars, lids and bands (you can also use a combination of half-pint and pint jars if you prefer - we canned some of ours in the smaller jars as sometimes it's nice to have the option of a smaller jar) according to the directions outlined here.

3. Take the macerated berries out of the fridge and put them and the rest of the ingredients in a large non-reactive pot (you may want to use a larger pot than you think you'll need since the jam is going to boil and foam quite a bit and a bigger pot can help you prevent boiling over which gets VERY sticky when you're dealing with this amount of sugar).

4. Bring to a boil over high heat(this jam will foam like crazy) and cook on high heat, stirring regularly for 15 to 20 minutes, until it takes on a thick, syrupy consistency. If you have an immersion blender, use it at this point to puree some of the fruit to whatever consistency you desire. If not, you can use a blender to puree about a third of the jam.

5. Let the jam boil vigorously until it reaches 220 F (105 C). If you don't have a candy thermometer, you can judge that it is done when the bubbles begin to look thick and syrupy. You can also see if it's sheeting -- dip a spoon in the jam then hold it up and let it drip back into the pot - if the drips fall singly and seem liquidy, it needs to cook longer. But if the drips have begun to run together and form a sheet as they drip, you've achieved your set and can stop cooking.

6. Remove the pot from the heat and ladle the jam into your prepared jars. Wipe the rims with a clean, wet cloth, apply the lids and rings and process in a boiling water bath for 10 minutes. Remove from the boiling water bath with your jar lifter and set in a draft-free place on a towel to cool. Don't let the jars touch each other as they're cooling.

7. The jars should begin to make a most delightful pop or ping noise ans the seal forms, pulling the centers of the lids down and making them slightly concave. Once the jars have cooled for 24 hours, you can check the seals by removing the bands. Grasp the jar by the edge of the lid and lift gently an inch or two off the towel-covered countertop. The lid should hold fast. If it does not hold, refrigerate the jam and use it within two weeks. If it does, store in a cool, dry place for up to a year.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

8 comments:

Unknown said...

I'm so happy to see that people are preserving foods once again. Although I took up the habit right out of high school, most of my peers wouldn't know a canning jar from a vase. I love your emphasis on wholesome real food.

High Valley Gardener said...

Your photos are wonderful and inspiring! I've made Strawberry Jam for years and my friends always look forward to a jar in any gift I give, so I make a lot. I usually use the recipe off of the low sugar pectin package, but I'd like to try your recipe. What brand/type of powdered pectin did you use?

Eve Fox said...

Thank you both for your kind words! High Valley Gardener, I used a powdered real fruit pectin by Ball. But that is not the result of careful study or taste testing by any means.

Art and Soul said...

Eve, I just canned for the first time! I was like a little girl, I have wanted to do this for years. I look forward to this strawberry jam all summer, I will have to do some more picking this week so I can make some for the Winter. Thanks for the great recipe and simple and well written steps

Eve Fox said...

Danielle, that is so great to hear!!! I hope it feels worthwhile - I am always so glad I spent the time each time I open a new jar of yumminess.

foodporn said...

hello Eve
What a wonderful pics of strawberry jam you have here.
Perhaps you're interested to submit your food photos on a food photography site that has tagline "Food Photography that will make you hungry" :)
http://www.foodporn.net
It's free to submit, free to join, and a lot of members can enjoy your creation!

Lise said...

Thank you Eve, this is my first time "jamming" with fresh whole fruit, though I have made violet jelly (which was also delightful). Your recipe results in an absolutely scrumptious strawberry jam! Not too sweet and bursting with strawberryness! I did add one little bit of me, and that is I added the zest of one lemon, I think it gave it a little extra zing:) I am so pleased with the results that this is my post on my blog today (linking to your recipe of course)!

I really enjoy your blog and look forward to trying more of your recipes & learning more from you:) Thanks for the great introduction to "jamming"!

plasterers bristol said...

This sounds lovely. Going to give this a go. thanks for sharing this recipe.


Simon