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Strawberry Jam
Reviews:
October 23, 2010

I've never made Jam before, and this was really easy! I used Frozen Strawberries and just cooked on low with 3 1/2 cups of sugar until softened. THEN I mashed them very easily in the pan with a pastry dough cutter. Due to others' reviews of the consistency, I threw in 1/2 tsp of gelatin into the still cool strawberry mix and let it sit about 5 minutes before proceeding with the boiling (I didn't have any pectin, nor do I have the slightest idea how to use it). I should note here that I added to the cooking jam mixture the lemon rind from one of the lemons I used for juice. I did this because of its naturally high pectin level - The rind is removed before canning the jam. I boiled on high for 25-30 minutes before the plate test passed and it came out... Perfect! I used the upside down jar "process" for 10 minutes instead of the water bath and it all came out awesome :) I even opened one of the jars the next day to test out the actual canning part. The lid gave way suction and "popped" as it was twisted opened; so the canning had worked as it was suppose to. The flavor and texture are AMAZING too :). I see no reason to purchase store bought jam, 'cause this stuff is waaaay better

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