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My review
Fresh Strawberry Jam
76k
Chef John
"Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious."
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Ingredients
2 h 25 m servings 101Original recipe yields 24 servings (3 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
- Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
- Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
- Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.
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Footnotes
- Editor's Notes:
- Delicious served on Chef John's Scones, biscuits, or anything jam-worthy.
- Here's Chef John's recipe for clotted cream.
Nutrition Facts
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Reviews
Read all reviews 1517 Ratings
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Most helpful positive review
5/15/2017
This is hands down the best strawberry jam I've ever tasted. It really does taste just like fresh strawberries. I'm a believer, Chef John!!
Most helpful critical review
1/15/2018
Very good Strawberry flavor. But came out very runny, more like a strawberry sauce. I think I'll go back to my old recipe.
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5/15/2017
This is hands down the best strawberry jam I've ever tasted. It really does taste just like fresh strawberries. I'm a believer, Chef John!!
7/9/2017
Very easy recipe and results are delicious! I halved it to make sure I liked it and will be doing it again with about 10 pounds of fresh strawberries today. Mine reached about 217 degrees when...
11/6/2017
I made this this weekend. I used just under 2 lbs of strawberries so I reduced my pectin puree to 2 apples and 2/3 strawberry. I also only used a total of 1 cup of sugar (it's for my kids so I...
8/2/2019
Made this with apricots instead and it is great! Besides this change, I used half the amount of sugar, and manually crushed the apricots with a spoon while cooking. I prefer my jams/preserves ...
8/2/2019
OMG!. This jam turned out spectacularly delicious! I love the spreadable texture. I had too many strawberries that couldn’t be eaten up before spoiling so I decided to make this recipe. Other we...
5/8/2020
Everyone loves this. I didn't taste much of the apple but I love the hint of lemon mixed in. I did decrease the sugar to 1.5c. and it was the perfect sweetness for me. It was less thick than ...
5/7/2020
I made it twice. I followed the directions the first time with respect to the pectin. Which came out cloudy. It didn't gel and I thought it was because I reduced the amount of sugar. I did so...
9/3/2019
Love this jam but I also add some Hawaiian chili peppers that I grow in it! I usually put about 12 in a batch and it has pretty good heat to it. Might be too spicy for people who don’t like sp...