Strawberry Jam

Processing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 6 cups per batch
A delicious strawberry jam perfect to serve on toast, use in baked goods and don’t forget to make a few jars for gifts to wrap with some fresh scones.
1kg (2.2lbs) strawberries
1/3 cup water
2 tablespoons lemon juice
3 tablespoons powdered pectin
4 cups sugar
Prepare strawberries.
Wash, hull and chop fresh strawberries. If using thawed berries, measure thawed juice separately (use in place of the water). Place strawberries and water into a large pan. Bring to a boil, then simmer uncovered for 10 minutes. Puree or mash.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the jam. Once the  time is up, turn the heat off and leave jars in canner until ready to fill.
Make jam.
Whisk lemon juice and pectin into strawberry puree. Bring to a boil over high heat and then add the sugar all at once. Bring to a rolling boil (will foam a lot, and you cannot stir it down) and boil as hard as possible for 1 minute. Then turn the heat off. Discard foam.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately ladle the hot jam into hot jars, leaving 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel then seal.
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up nor down when pressed.
  • Add 1 teaspoon vanilla, chilli, ginger, mint, or cinnamon;
  • Add 3 tablespoons shredded coconut or grated ginger;
  • Add 1/4 cup honey;
  • Add the zest from a lemon, several limes or a large orange.
  • Add 3 tablespoons of balsamic vinegar (great with 1tsp black pepper, too);
  • Add chambord, coconut rum or orange liqueur (1 teaspoon per jar);
  • Simmer the fruit in apple or pineapple juice instead of water - or use sweet white wine, red wine, champagne or ginger beer.
  • Try strawberry, ginger beer and add the zest from 1 lemon;
  • Try strawberry, honey and lemon;
  • Try strawberry, orange and ginger;
  • Try strawberry, red wine and balsamic vinegar;
  • Try strawberry, sauvignon blanc and black pepper.
Locally grown strawberries from Thomas Road, Perth. Picked and made into jam within 12 hours :)

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