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Strawberry jam recipe
Every single recipe for strawberry jam recipe calls for almost twice as much sugar as strawberries. That is a gosh darned shame. Really ripe strawberries are unbeatably tasty and plenty sweet enough!
So the search began for a really great, fruity strawberry jam recipe that did not involve great gobs of sugar. And the closest we came is a bit less than 1 to 1! At this point, we'll take it. Anyone that finds one that is 2 to 1 on the side of strawberries, PLEASE send it to us!
Light Strawberry Jam
1 box Sure-Jell Light Fruit Pectin
3 1/4 c. sugar, divided
4 c. crushed strawberries
1. Combine Sure-Jell Light Fruit Pectin with 1/4 cup of the sugar.
2. Add pectin mixture gradually to fruit, stirring vigorously. Set aside for 30 minutes; stirring occasionally.
3. Stir remaining sugar gradually into fruit mixture until sugar is completely dissolved and no longer grainy. Pour into plastic containers; cover. Let stand at room temperature for 24 hours. Jam is now ready to use. Store in refrigerator or freeze extra containers. Thaw in refrigerator.
For those who want an award winning strawberry jam recipe, here is the First Place winner at the 1995 Del Mar Fair by Marsha Hill:
Strawberry Jam
4 pints strawberries (5 cups crushed)
7 cups sugar
1/2 teaspoon margarine
1 (1/3/4 ounce) package fruit pectin
Wash strawberries and remove stems. Crush by hand or in food processor. Measure 5 cups of strawberries into an 8 quart pot. Add margarine and fruit pectin to strawberries; mix well. Bring mixture to a full, rolling boil over high heat, stirring constantly. This strawberry jam recipe says to quickly add sugar to the strawberry mixture. Bring to a full, rolling boil and boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Fill clean jars quickly to 1/8 inch of tops. Wipe jar rims. Cover with lids and screw bands tightly. Invert jars 5 minutes, then turn upright. Check seals after 1 hour or process in boiling water canner for 5 minutes. The strawberry jam recipe says the yield is 4 1/2 pints.
