Are you ready to capture the sweet essence of summer? This Betty Crocker-inspired strawberry jam recipe is incredibly easy to make and delivers a vibrant, fruity flavor that's perfect for spreading on toast, biscuits, or even using as a delicious glaze for cakes. Forget store-bought jams filled with preservatives – this homemade version is bursting with fresh strawberries and is surprisingly simple to whip up, even for beginner cooks. It’s a delicious and healthy addition to your pantry, making it a perfect recipe for quick dinner ideas or a thoughtful homemade gift.
Ingredients:
- 4 cups ripe strawberries, hulled and sliced (about 1 pound)
- 3 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1/2 teaspoon powdered pectin (optional, but helps with setting)
- 7 half-pint jars (8 ounces each), sterilized
Instructions:
Step 1: Preparing the Strawberries
Start by washing and hulling your strawberries. Slicing them helps them release their juices more efficiently during the cooking process. Aim for fairly uniform slices for even cooking.
Step 2: Combining Ingredients
In a large, heavy-bottomed saucepan, combine the sliced strawberries, sugar, and lemon juice. If using, add the powdered pectin now, stirring well to combine. The lemon juice helps to balance the sweetness and adds brightness to the flavor of the jam. This is a crucial step in creating the best recipes possible!
Step 3: Cooking the Jam
Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, continue to stir frequently for about 1 minute, making sure the sugar is completely dissolved. A rolling boil means the mixture is bubbling vigorously and cannot be stirred down easily.
Step 4: Checking for Setting Point
After the minute of vigorous boiling, remove the pan from the heat and use a chilled spoon to test for setting. Place a small amount of jam on a chilled plate; let it sit for a minute. If it wrinkles slightly when you push it with your finger, it's ready. If not, return it to the heat and boil for another minute, then retest.
Step 5: Filling the Jars
Carefully ladle the hot jam into the sterilized jars, leaving about ¼ inch of headspace. Wipe the rims of the jars clean, then seal with lids and rings.
Step 6: Processing the Jars (for long-term storage)
To ensure your jam is shelf-stable, process the filled jars in a boiling water bath for 10 minutes (adjust time according to your altitude – consult a canning guide for specific instructions). This step is essential for safe, long-term storage.
Tips and Variations:
- For a thicker jam: Use a little more powdered pectin.
- Add some spice: A pinch of ground cinnamon or a few drops of vanilla extract can add a delightful twist.
- Use frozen strawberries: Frozen strawberries work well; just make sure they are completely thawed and drained before adding them to the pot.
- Make it a chunky jam: Leave some of the strawberries coarsely chopped for a more rustic texture.
Nutritional Information (per serving, approximate):
- Calories: Approximately 100-120 (depending on serving size)
- Sugar: High (due to the nature of jam)
This homemade strawberry jam is a testament to the simple joys of cooking. The process is rewarding, resulting in a delectable treat you can enjoy all year round. It's a perfect example of healthy meals that don't require complex food recipes. It's a fantastic recipe for easy recipes and makes a wonderful homemade gift, sure to impress friends and family. Enjoy!