This is one of the locally sourced jams I offer at LuLu Belle Ventura, so if buying jam is more your style, that can be arranged. Otherwise, this easy recipe keeps well in the fridge or freezer and is the perfect topping for avocado mousse, toast, PB&J or ice cream.
Ingredients
- 2½ cups fresh strawberries, washed, with green stems removed. (Don’t trim the white parts; they are high in pectin, and will help the jam set.)
- ¾ cup granulated sugar
- Juice of 1 fresh-squeezed lemon
Instructions
To a 2½-quart heavy bottomed saucepan over high heat, add the prepared strawberries, sugar and lemon juice. Stir to combine.
Continue stirring until the mixture starts to bubble and strawberries are heated through.
Use a potato masher to mash the strawberries until they begin to fall apart. Mash as much or as little as desired; less for larger pieces of fruit in the end product.
As mixture begins to boil, continue to stir regularly, careful not to let the berries burn.
Use an instant-read cooking thermometer to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the boiling jam and not touching the bottom of the pot.
Continue boiling and stirring until the temperature reaches 220°F. This should take about 12–15 minutes.
Remove from heat and carefully ladle hot jam into sterilized and dried ½-pint mason jars. The jam might seem a little bit thin at this stage, but don’t worry: It will thicken as it cools.
Add lids to the jars and allow to sit at room temperature until completely cooled.
This jam will keep for up to 2 weeks in the fridge or in the freezer for up to 6 months.
