We crossed over to the spring season a couple weeks ago, although it didn’t feel like it in Minnesota until this past weekend. Now that the snow is finally melting and things are starting to feel more spring-like, I have been inspired to post my favorite strawberry jam recipe so everyone can be prepared when the canning season finally hits.
Every season, I make my way down to the St. Paul Farmer’s Market to get my paws on the first batch of strawberries the farmer’s offer. I prefer to go to the downtown St. Paul market because I enjoy the drive next to the river and love being surrounded by the gorgeous brick, historic buildings. Not only is the setting incomparable, I also love this particular market because everything is locally grown and the selection and pricing is great.
Back to the jam…
I favor this recipe because it is very simple and oh-so delicious. The only ingredients are strawberries, sugar and lemon juice.
- 2 lbs fresh, hulled strawberries
- 4 cups organic sugar
- ¼ cup lemon fresh squeezed juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. I use a potato masher for this.
In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil.
Boil, stirring often, until the mixture reaches 220 °F (105 C). This can take 15-20 minutes but it is crucial you let the sauce reach 220° F otherwise it will not be jam consistency. Heavier bottomed pots seem to work better for heating.
Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath for 10 minutes. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.
What is your favorite jam to eat or make?