Old Fashioned Strawberry Jam

Indulge in the sweet and tangy flavors of homemade strawberry jam with this simple and delicious recipe. Made with fresh Ontario strawberries, white sugar, and a hint of lemon juice, this jam captures the essence of ripe strawberries and preserves it for your enjoyment. Whether you spread it on toast, swirl it into yogurt, or use it as a filling for pastries, this homemade strawberry jam is a versatile and delightful addition to your pantry.

The foundation of this recipe is the use of fresh Ontario strawberries. These locally sourced strawberries are known for their vibrant color, juicy texture, and intense flavor. By starting with the freshest strawberries, you ensure that your jam will have the best possible taste.

Homemade strawberry jam offers a multitude of uses and a burst of fresh flavor. Spread it on warm toast, swirl it into yogurt or oatmeal, or use it as a filling for cakes, pastries, or thumbprint cookies. The possibilities are endless, and the vibrant taste of strawberries will shine through in every bite.

By following this straightforward recipe, you can enjoy the delightful taste of homemade strawberry jam throughout the year. Capture the essence of summer in a jar and savor the sweet and tangy flavors whenever you desire a taste of nostalgia or a burst of fruity goodness.

INGREDIENTS:

• 1 quart fresh Ontario strawberries
• 4 cups white sugar
• 1/4 cup lemon juice

NOTES:

• When making jam without adding pectin, using just ripe fruit is better as the pectin content decreases as the fruit ripens.

INSTRUCTIONS:

1. Wash and hull the strawberries, then place them in a heavy-bottomed saucepan.
2. Add the white sugar and lemon juice to the saucepan with the strawberries.
3. Place the saucepan over medium-high heat and bring the mixture to a boil. Stir regularly to prevent burning.
4. Boil the mixture for approximately 30 minutes or until it reaches a temperature of 220°F (104°C). This temperature is crucial for proper gel formation in the jam.
5. While boiling, continue to stir the mixture and ensure it doesn’t stick to the bottom of the pan.
6. Once the mixture reaches 220°F (104°C), it has achieved the desired consistency. At this point, the jam is ready to be transferred to jars.
7. Fill your prepared mason jars with the hot jam, leaving a 1/4 inch of headspace at the top of each jar. If you’re canning the jam, use a wooden or plastic spoon to remove any visible air bubbles.
8. If you plan to consume the jam right away, you can store it in the refrigerator. However, if you want to preserve it for a longer period, you should process the jars in a water bath canner for 15 minutes.
9. The water bath canner process helps create a seal on the jars, ensuring the jam remains safe for long-term storage.

TIPS:

Using a candy thermometer will make it easier to know when the cooked jam is ready. You can also place a plate in the freezer and when you think the jam is done place a spoonful on the plate. If it jells on the plate, the jam is ready. If  it stays runny you need to cook it longer.