Soul Cakes and Witch Finger Cookies Making your own strawberry jam is like bottling sunshine, with each jar packed with vibrant, sweet goodness. The fresh, fragrant berries mingle with sugar to create a jam that’s irresistibly smooth and bursting with flavor.
This strawberry jam tastes absolutely divine when paired with Soul Cakes and Witch Finger Cookies, creating a combination that’s both nostalgic and adventurous.
Don’t hesitate to get creative with your jam-making process—adjust the sugar, play with different citrus zests, or even try adding a dash of spice for a unique twist. It’s all about making it your own and experimenting with flavors that inspire you!
What I Didn’t Expect About This Recipe!
- I was surprised by how easy it is to make, even without professional kitchen tools. It’s perfect for a weekend project.
- I didn’t expect to use it so often beyond toast—it’s great in yogurt or as a topping for pancakes.
- I never thought a simple jam could make such an impact on my weekend baking. It adds an unexpected richness.
- This recipe fits into my busy lifestyle by allowing me to preserve fresh fruit for months.
- It tastes good, and it’s become a must-have in my pantry!
Strawberry Jam Recipe Canning Recipe
This strawberry jam recipe is a simple yet delicious way to preserve fresh strawberries. With just a few ingredients—strawberries, sugar, and lemon juice—it creates a vibrant, sweet spread that can be stored in jars for later enjoyment, making it perfect for canning enthusiasts.
Equipment
- Wide bowl
- Potato Masher
- Heavy-bottomed saucepan
- Spatula
- Frozen plate
- Sterile canning jars with lids and rings
- Large stockpot with rack
- Cooking thermometer
Ingredients
- ¼ cup lemon juice
- 4 cups white sugar
- 2 lbs fresh strawberries hulled
Instructions
- Crush the strawberries in batches in a wide bowl until you have 4 cups of mashed fruit.
- In a heavy-bottomed saucepan, combine the mashed strawberries, sugar, and lemon juice.
- Stir the mixture over low heat until the sugar dissolves.
- Increase the heat to high and bring the mixture to a full rolling boil.
- Continue boiling, stirring often, until the jam reaches 220°F (105°C).
- To test the jam's consistency, drop a spoonful onto a frozen plate.
- After 1-2 minutes, check if it has gelled and if it hasn't, continue boiling and test again.
- Once ready, pour the jam into hot sterilized jars, leaving a 1/4-inch gap from the top.
- Secure the lids and screw on the rings tightly.
- Place a rack in the bottom of a large stockpot and fill it with water halfway.
- Bring the water to a boil, then gently lower the jars into the pot.
- Pour in more boiling water to cover the jars by at least 1 inch.
- Cover the pot and process for 10 minutes.
- Afterward, remove the jars and let them rest for 12-24 hours.
- Store in a cool, dark place.
Notes
- For best results, use ripe, fresh strawberries to get the fullest flavor.
- A candy thermometer is helpful to ensure the jam reaches the correct temperature.
- If you prefer a smoother jam, you can use a food processor to puree the strawberries before cooking.
| Nutrition | Value |
| Calories | 85kcal |
| Carbohydrates | 22g |
| Fibre | 1g |
