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Recipes

Strawberry Jam

Sarah West

This jam recipe is adapted from Perfect Preserves by Nora Carey. I like the intensity of the strawberry flavor that this recipe produces, as well as the way it sets up – whole berries in a soft jam.

Ingredients
5 pounds strawberries, hulled
5 cups sugar
¼ cup fresh lemon juice

Steps

  1. In a large shallow bowl, sprinkle half the strawberries with 1 cup of the sugar. Add the remaining strawberries & sprinkle with another cup of sugar. Cover and let the berries stand at room temperature overnight.
  2. The next day, transfer the berries to a colander set over a preserving pan and let the juices drain into the pan. Stir the remaining 3 cups sugar into the pan & cook the juice mixture over low heat, stirring, until the sugar is dissolved.
  3. Bring the syrup to a boil & add the reserved strawberries & lemon juice. Boil the mixture 5 minutes. Remove the strawberries with a slotted spoon back to the colander set over a bowl.
  4. Boil the syrup for 5 minutes, or until reduced slightly. Add any strawberry juices that have accumulated in the bowl & continue boiling to reduce the mixture by the amount added.
  5. Add the berries to the syrup once again & boil for about 5 minutes, or until the jellying point is reached (220 ĚŠ F). Remove the pan from the heat and allow the jam to stand for 10 minutes.
  6. Spoon the jam into hot, sterilized jars, seal, & process. Makes 1 ½ quarts

From the recipe collection of Hillsdale Farmers’ Market Chef Kathryn Yeomans The Farmer's Feast http://thefarmersfeast.me/