Best Easy Large Batch Strawberry Jam Recipe
Making homemade strawberry jam is a delightful way to preserve the vibrant flavors of summer. Whether you have an abundance of fresh strawberries from your garden or you found a great deal on them at the local farmer’s market, this easy large batch strawberry jam recipe is perfect for you. With just a few simple ingredients, you can create a sweet and tangy jam that will brighten up your breakfast table and bring joy to your taste buds.
– 4 pounds of fresh strawberries, hulled and sliced
– 4 cups of granulated sugar
– 1/4 cup of lemon juice
– 1 package (1.75 oz) of powdered fruit pectin
1. In a large bowl, mash the strawberries with a potato masher until you reach your desired consistency. Some people prefer a chunky jam, while others prefer a smoother texture.
2. Transfer the mashed strawberries to a large pot and add the sugar and lemon juice. Stir well to combine.
3. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently. Once it reaches a rolling boil, continue to cook for 1 minute.
4. Remove the pot from the heat and skim off any foam that has formed on top.
5. In a separate bowl, mix the powdered fruit pectin with 1/4 cup of water until it dissolves completely. Add this pectin mixture to the pot and stir well.
6. Return the pot to the heat and bring it back to a rolling boil. Cook for an additional 1-2 minutes, stirring constantly, until the jam thickens.
7. To test if the jam is ready, place a small amount on a chilled plate and let it cool for a few seconds. If it wrinkles when you push it with your finger, it’s ready. If not, continue cooking for another minute and repeat the test.
8. Once the jam has reached the desired consistency, remove the pot from the heat and let it cool for a few minutes.
9. Transfer the jam to clean jars, leaving about 1/4 inch of headspace. Secure the lids tightly.
10. To store the jam, you can either refrigerate it for immediate use or process the jars in a boiling water bath for long-term storage. If processing, make sure the jars are covered with at least 1 inch of water and boil for 10 minutes.
11. Allow the jars to cool completely before storing them in a cool, dark place.
Now that you have made this delicious large batch strawberry jam, it’s time to enjoy it on your favorite bread, toast, or even as a topping for ice cream. The possibilities are endless!
Questions and Answers:
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries in this recipe. Just make sure to thaw them completely and drain any excess liquid before mashing.
2. Can I reduce the amount of sugar?
The sugar helps in preserving the jam and giving it the right consistency. However, you can reduce the amount of sugar if you prefer a less sweet jam. Just keep in mind that it may alter the texture and shelf life.
3. How long does the jam last?
If properly stored in a cool, dark place, the jam can last up to one year. Once opened, it should be consumed within a few weeks and refrigerated.
4. Can I use lime juice instead of lemon juice?
Yes, you can substitute lime juice for lemon juice if you prefer or if that’s what you have on hand.
5. Can I double the recipe?
Yes, you can easily double or even triple the recipe to make a larger batch of jam. Just make sure you have a large enough pot to accommodate the increased quantity.
6. Can I use a different type of pectin?
Yes, you can experiment with different types of pectin, such as liquid pectin. However, the quantities and cooking times may vary, so make sure to follow the instructions provided with the specific pectin you are using.
7. Can I add other fruits to the jam?
Absolutely! Feel free to get creative and add other fruits like raspberries or blackberries to the recipe. Just adjust the quantities accordingly and keep in mind that different fruits may have different pectin requirements.