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An everyday, go-to kinda jam. Something that will be happy smeared on toast. Sweet, fresh strawberry shines through. It holds up to a spoon well. It has the required spreadable texture to create an evenly thick, jammy layer over a butter-soaked slab of toasty bread. It is unpretentious. Because sometimes you just want plain old strawberry jam, and there’s absolutely nothing wrong with that.
Nothing at all.
You will also need a large non-reactive glass or metal bowl, a very large pot and 9 sterilized 1/2-pint canning jars, lids and bands.
Gently rinse the strawberries and allow them to air dry. Remove the stem and hull from each berry. Quarter any berries that are larger than 1 1/2 inches (4 cm), and halve berries that are larger than 3/4 inch (2 cm). For berries smaller than 1/2 inch (1.25 cm), leave them whole.
In a large bowl, mix the strawberries with about half of the sugar (3 1/3 cups or 625 g) and half of the lemon juice (3 ounces). Leave them to macerate for 12 hours or overnight. If it is cool, you can leave them on the counter. If it is warm, refrigerate.
Pour the now juicy strawberry-sugar mixture into a large pot and bring to a simmer. Allow to simmer for a minute then remove from heat. Cool for a few minutes in the pan, then carefully pour into a large heat-proof bowl and refrigerate overnight. When cold, cover with a sheet of waxed paper, making sure that the berries are all fully submerged in the juice. The berries can be stored in the refrigerator for up to 2 days at this stage.
Measure the remaining white sugar (3 cups or 625 g) and put it into a bowl. Add the pectin powder and mix until combined.
Transfer the strawberry syrup mixture into a large pot. Bring to a simmer and add the pectin sugar blend, stirring until dissolved. When the sugar is dissolved, add the remaining lemon juice (3 ounces) and bring to a full rolling boil. Continue to boil until the mixture reaches 221 F, which should take between 15 and 20 minutes.
NOTE: This foams rapidly and voluminously, so be sure to use a very large pot and do not leave unattended for even a second. If it threatens to foam over, turn down the heat and stir to dissipate the foam. You can also add a small (1/2 teaspoon) pat of butter as you bring it to a boil, which helps dampen the excessive foaming remarkably well and does not affect the taste or shelf life of the jam.
Remove from the heat and allow to cool for 2 to 3 minutes.
Fill up the canning jars according to proper canning protocols, making sure that the strawberries are distributed evenly. Process according to your favorite method.
Store in a cool, dark place. Lasts up to year.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!