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!!
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 I removed it from heat and was a nice spreadable consistency! Thank you for this great recipe!
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 didn't mind it being a little less sweet). It was still so sweet and delicious. I was afraid I'd screwed up along the way but the recipe was so easy to follow that the end results were spectacular. I would like clarification of whether this has to be refrigerated or if it can be stored in a pantry.
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 websites recipes called for pectin. I said, “What is pectin?” That gives you an idea of how much I don’t know about making jam! Chef John’s recipe only used apples and a lemon to make fresh pectin. Well I had those items on hand! I don’t have canning jars around the house, so I used a few pickle jars that I had washed out and set aside last year for the hubby who often asks for something to store nails, paint, screws etc. I boiled the jars and lids to sterilize them before pouring my strawberry jam into them. I put the sealed jars of jam into the simmering water for 20 minutes. I removed the jars and let them cool on the counter. You could hear the jars seal themselves with a little suction sound as everything cooled down. I removed the jars and let them cool on the counter. You could hear the jars seal themselves with a suction sound as everything cooled down. My husband loves jam and I know this batch will go fast!
Can you a bottle this jam??
Very good Strawberry flavor. But came out very runny more like a strawberry sauce. I think I'll go back to my old recipe.
This recipe is so delicious and fresh! This is my first time making jam and I enjoy that it isn't so sugary like store bought. I poured the mixture into a measuring jug after it was done and it yeilded surprisingly an exact 3 cups of jam. I would definitely make it again and I can't wait to use this jam on more toast and in pastries! I followed the recipe exactly as Chef John described although I did not need to boil the apples and lemon for as long as he said. Maybe my stove is too hot at medium heat I wasn't using the correct pan or I was just not paying enough attention to adjust the heat better. Either way--at 15 minutes in it started to burn at the bottom and make everything look like applesauce which couldn't be strained through my mesh strainer. Instead of starting over--which I should have done but didn't have the apples or lemons for--I just put the weird applesauce back in the pot with another cup of water and heated it up for a few minutes. Regardless of my mess up I think I was still able to create pectin and the jam tastes right which is the most important part of it all!!
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 some research on making pectin and the second time I made the pectin a bit different. It came out clear and I made enough to jar for future use. I learned the best kind of apples to use along with some other tips. I used more sugar, but still not the amount the recipe called for. It still didn't gel like a jam would. However, it is tasty. I have heated it up and put it over ice cream and strawberry cream cheese cobbler or spread it on a bagel. So delicious.
