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Fresh Strawberry Jam
Fresh Strawberry Jam
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Prep Time:
10 minutes
Cook Time:
105 minutes
Total Time:
145 minutes
Chef John's fresh strawberry jam uses homemade pectin puree and less sugar, paired perfectly with warm biscuits and clotted cream.
Ingredients:
  • 3 apples, stemmed, coarsely chopped (including core and seeds)
  • 1 lemon, chopped (including rind and seeds)
  • 3 pounds fresh strawberries, hulled
  • 1 1/2 cups pectin puree
  • 2.25 cups white sugar, divided
  • 1 teaspoon fresh lemon juice
Instructions:
  • In a saucepan, combine chopped apples, lemon, and water. Bring to a boil then reduce to medium heat. Cook covered for about 30 minutes until fruit is very soft. Remove from heat, strain through a sieve into a bowl, pressing with a spoon to extract liquid. Discard pulp and seeds. You should have approximately 1 1/2 cups of pectin puree.
  • Add fresh strawberries to the food processor and pulse until they are pureed, approximately 1 minute. Move the puree to a saucepan, then add strained pectin puree and stir in 1 cup of sugar. Bring the mixture to a simmer over medium-high heat, then lower the heat to medium and simmer for about 15 minutes. Remove any foam that forms on the surface. Adjust the heat to maintain a steady simmer without spilling over, then mix in the remaining 1 1/4 cups of sugar.
  • Stir the mixture frequently and cook until it reaches 220 degrees F (105 degrees C) for about 50 to 60 minutes. Remove from heat and whisk in lemon juice.
  • Transfer the hot mixture into sterilized canning jars. Let cool to room temperature without covering. Refrigerate for 1 or 2 days before serving to enhance the jam's texture.

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