This weekend, cook up a small batch of strawberry jam. I use Meyer lemons here, but any flavor enhancer is welcome!
Earlier this week, I hosted an hour-long Facebook livestream on the topic of jam making. I used a small batch of Strawberry Meyer Lemon Jam to demonstrate the no-additional-pectin approach.
I started with just two pounds of berries, used a scant two cups of sugar and flavored the whole thing with the zest and juice from two Meyer lemons. When the jam was finished cooking, the yield was two pints (you may be sensing a theme here). I canned up the finished jam in these cute half pint Anchor Hocking jars I got from Fillmore Container.
If you find yourself in possession of a couple of pounds of berries this weekend (there’s no shame in using a clamshell from the grocery store), consider making something similar. Oh, and if you can’t get Meyer lemons, try flavoring the jam with vanilla bean paste, grated ginger, a splash of balsamic vinegar, or even the juice and zest from some regular lemons or limes.
- 2 pounds strawberries, hulled and chopped
- 2 cups granulated sugar
- 2 Meyer lemons, zested and juiced
- Prepare a boiling water bath canner and enough jars to hold two pints.
- Combine the berries and sugar in a low, wide non-reactive pot. Stir to combine and let it sit until the sugar begins to dissolve.
- Put the pot on the stove over high heat. Bring the jam to a boil and reduce the heat to medium-high. Cook, stirring regularly, for 12-20 minutes.
- Towards the end of cooking, add the lemon zest and juice.
- Check for set using your favorite method.
- When you've deemed that the jam is thick enough, remove the pot from the heat.
- Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.