It's been a couple years since I've made homemade jam but since there have been bunches of strawberries in the markets, how could I not? Not to mention, it's so very yummy!
Aren't strawberries lovely - just to look at? Who could resist taking a few pictures?
At our last home, I had a strawberry patch for making jam (if I could get to the berries before my boys ate them all). But this year, we just bought several pounds. This has been a longer process than I remember which probably has something to do with having a teeny one in the house and big brothers who are constantly on the go. Kudos to those that end up with 52 jars of jam for the year!
I really wanted a recipe with less sugar than the typical 4-7 cups, so I tried Stephinie's recipe and it turned out very well! I did pulse the berries a bit in the food processor so that brought the berries down to a little over 8 cups. For my own sake - when I'm looking for recipes for next year, I've summarized it below.
- 8 cups crushed strawberries (slightly over 4 lbs)
- 1/4 c lime juice
- 1 c water
- 2 c sugar
- 1 box (1.75 oz) low/no-sugar pectin
Bring strawberries, lime juice, water and 1.5 c of the sugar to a boil. Boil for 5 minutes. Stir occasionally to make sure your mixture doesn't boil over.
Mix pectin with remaining .5 c sugar and pour into boiling strawberries. Stir to make sure everything mixes well and you don't end up with lumps at the bottom.
[While you're stirring, be sure to take a nice deep breath and enjoy that sweet syrupy smell that I'm sure would make a hummingbird swoon.]
Cook additional 5 minutes and remove from heat. Skim off any foam.
Then pour into hot jars and seal as instructed by manufacturer. I did go ahead and process my jams for 10 minutes in a water bath which is also why I reduced the cooking time from the original recipe.
And there you have it, homemade soft-set reduced-sugar jam. Each batch made about 9 cups of jam.
I'll make another batch tomorrow with a bit more sugar for gift-giving and such.