Sensational Strawberry Jam
Strawberries aren’t actually berries; they’re aggregate fruits. Berries form from a single ovary of a flower, whereas strawberries form from multiple ovaries within the same flower. June is peak strawberry season, but canning them allows you to enjoy them all year (even though stores import them from all over the world where they are in season). If you allow this recipe to cool and set, you won’t need pectin. If you choose to use pectin as a thickening agent, use a natural pectin or try making my Apple Pectin.
I prefer to infuse a few of my jams, strawberry and peach, with a hint of almond or amaretto extract to enhance the flavors even further.
Elements
8 CUPS FRESH STRAWBERRIES, HULLED AND MASHED
4 CUPS CANE SUGAR
1/4 CUP FRESH LEMON JUICE
1/4 TEASPOON ALMOND EXTRACT
Directions
In a large mixing bowl, combine the strawberries and sugar; allow to sit for 30 minutes to draw out the juices.
Transfer the strawberry mixture to a large stock pot; add lemon juice, almond extract, and stir well.
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
Boil for about 15-20 minutes, or until the jam thickens. to test for doneness, drop a small amount of jam on a chilled plate; if it sets slightly, it’s ready.
Remove the pot from the heat, and ladle the hot jam into sterilized hot jars, leaving 1/4-inch headspace; wipe jar rims, add lids, and tighten rings.
Process the jars in a boiling water bath for 10-15 minutes.
Remove the jars and let cool, undisturbed, until sealed.
Store in a cool, dry place for up to one year; refrigerate after opening.