Intensely Strawberry-Strawberry Jam

The first growing season I spent putting up jams and jellies, I used pectin in everything.  That's what the recipe said to add, so that's what I did.  This past strawberry pickin' season, I made strawberry jam the old fashion way or the classic way.  I kept the pectin box in the pantry and I pulled up my high chair next to the stove and went to stirring.

There's nothing to working with homemade jam recipes, especially when there's only stirring, patience and a watchful eye needed.  And you won't believe the intense flavor that comes from slow cooked strawberry jam.  IT IS AMAZING.  I had a couple of friends over to taste this recipe.  You should've seen their eyes light up!  They both said it was the best tasting jam they had ever tasted.  I completely agree.


Makes about 4 pints

  • 2 quarts fresh picked strawberries
  • 6 cups sugar

Wash strawberries and drain.  Remove stems.  Crush strawberries one layer at a time with a potato masher or use an immersion blender.

Combine strawberries and sugar in a large saucepot.  Bring slowly to a boil, stirring until sugar dissolves.  Cook rapidly to gelling point, about 20 to 30 minutes.  As mixture thickens, stir frequently to prevent sticking.  Remove from heat.  Skim foam if necessary.

Gel Test: When two drops become one - that's the happy moment call sheeting.  Stir the spread with a wooden spoon.  Lift the spoon out of the bubbling liquid so it's parallel to the floor and tilt it to face you.  The spread will run off the spoon in a stream at first and then in individual drops.  When two drops lean into each other on the edge of the spoon and join into one big sloppy drop before dripping off the edge of the spoon, you have sheeting.

Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 15 minutes in a boiling water canner.


Did y'all catch that video I made when I went to pick strawberries?