I recently posted a Strawberry Rhubarb Crumble that I made with strawberries that we picked at Battleview Orchards in Freehold, New Jersey. While that was a great way to use up almost 2 pounds of strawberries, I still had about 5 pounds that needed to be dealt with. Strawberry Jam!
I started out with just about 5 pounds of strawberries and after they were hulled and quartered, it was down to slightly under 4 1/2 pounds. You can easily halve this recipe for a more manageable batch. If you don’t have access to fresh strawberries, check out my recipe for Off-Season Strawberry Jam.
There are two time consuming parts to this recipe. The hulling and quartering of the strawberries and the time to reduce it to a jam-like consistency. Feel free to find something else to do while the jam reduces (it will take about an hour) but the resulting pints of jam will bring happiness to your tummy for weeks!
Strawberries picked at Battleview Orchards
Almost 4.5 pounds of hulled and quartered strawberries
Zested Lemons… ready to be juiced
Lemon zest, lemon juice and sugar over strawberries
Peel two granny smith apples
Coarsely shred apples into pot
Ah… the beautiful beginnings of jam
By the time it’s done, the jam will have reduced by about half.
8 pints (one not pictured)
I love that you can see the chunkier pieces of strawberry!
Strawberry Jam (No Pectin)
Makes 8 pints
5 pound of fresh strawberries, hulled and quartered (resulting in about 4.5 pounds)
zest of 4 lemons
juice of 4 lemons
4 cups granulated sugar
2 granny smith apples, peeled and coarsely grated
1. In a large heavy bottomed pot, combine all of the ingredients.
2. Bring to a boil, stirring occasionally to ensure that the sugar has dissolved. Turn down to medium and let the strawberries gently bubble.
3. Place a small plate into the freezer (Just do it. Trust me, you’re going to need it)
4. Stir occasionally and let the strawberries reduce by about 1/2. This will take almost an hour.
5. Perform a gel test: Remove the plate from the freezer. Place a spoonful of the jam on the plate and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should not be runny, it should wrinkle slightly. Here’s a picture of the gel test from my other Off-Season Strawberry Jam recipe
Eat, Drink & Be Yummy!