Storing summer in a jar … Strawberry Jam


There is a quaint strawberry village in the north of the island where fat luscious strawberries are harvested from April and last through the summer. This island is truly blessed with all that is good in life. We can indulge in a fresh handpicked strawberry feast every single day all through the summer.

There is something quite rewarding about preserving a taste of the summer in a jar…

You will need :

1 kg strawberries
1 kg sugar
25 g pectin
juice of 3 lemons

This recipe yields 12 jars of 150g each.

I made the jam on the same day the strawberries were picked, it makes a difference.

Wash the strawberries thoroughly, hull them and cut them in half. Remove any bruising and spots and do not use over ripe strawberries.

Place them in a large pot with the lemon juice and bring to a boil on moderate heat. Stir in the sugar and pectin and stir gently until the sugar has dissolved.

Bring the strawberries to a boil until it reaches setting point.

I used the saucer method for testing the setting point. Place a saucer in the freezer and test the jam by putting a few drops on the cold plate. If the jam wrinkles when you push it with your finger, it has reach setting point. If it is still runny, return to heat, boil and retest. The best color is achieved when the jam is not over heated for a long period of time, but this is a matter of preference. I have heard some people say that they like a darker color. I prefer a redder jam as it will retain the natural strawberry color and remind us of summer !

Now you will need to sterilize the jars. Rinse them in clean warm water and allow them to drip dry and place upside down on an rack in the oven at 140C for half an hour.

Pour the jam into the jars preferably through a funnel. I wear latex gloves to prevent contamination. I poured the jam into warm jars while it was still warm.

If you are going to store the jam, I suggest placing a disc of waxed baking paper onto the jam before covering with a lid.

You will need to store the jam in a cool dark place.

The result is packed with flavor, pure compact strawberries in this tiny jar. You can taste the goodness. Even a spread on a plain slice of toast becomes an indulgent treat.

I intend to try this jam again with less sugar and no pectin and compare taste and texture. Just knowing what has gone into my jam makes it taste better ….Freshly picked from Strawberry Village !

Ready to indulge …..


9 responses to “Storing summer in a jar … Strawberry Jam”

  1. Suggestion I got from the NY Times this year was to throw in a chopped up kiwi fruit instead of using pectin, nd it worked like a charm. Strawberries are low in pectin, so a low-sugar, no-pectin recipe runs the risk of being a syrup rather than a jam. (Nothing wrong with a syrup, of course, but it’s different.). The recipe is here. I recommend it.

    1. Thank you so much, will try it. Appreciated !

  2. making your own jam is so fab. I get bored so quickly so I have only ever made it once but im so impressed!

    1. There is nothing better than home made ! And very easy to make ….. You must try again!

  3. […] Storing summer in a jar … Strawberry Jam ( […]

  4. I once read where you could actually gain weight by looking at pictures of food. Going through your blog…I think I gained five pounds.

    1. How sweet of you to say that, thank you !

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