When Lenny and I were in Canada this summer, I picked up a few magazines from the local library. In one of the magazines, I found this Strawberry Jam Recipe. It was a pretty typical jam recipe, only this one was geared towards making a small batch of jam – two pints to be exact.
The Strawberry Jam Recipe called for strawberries, lemons (including the zest and juice), sugar and fruit pectin. You can really make this recipe with any of your favorite fruits or maybe a combination of fruits. My friend Betty loves to make preserves. Her specialty is mixed fruit preserves. You just never know what combination of fruits she might use. One of my favorites? Pineapple and pears. I can taste it now!
But, back to the strawberries. This recipe is perfect for making small batches. You can keep a pint and give a pint to a friend. You whip up the batch in no time and can enjoy fresh homemade strawberry jam any time you want. You can even keep this jam in the refrigerator for up to one month.
Also, you can use fresh fruit (which I think tastes better) or frozen fruit. Your options are endless. By the way, if you make the pear preserves, add the ginger. It really does “pair” very will with the pears. [See, I told you I’m funny!]
- 3 cups chopped fresh or frozen strawberries
- 1-1/2 cups sugar
- 2 lemons
- 2 tbsp powdered nectin
- 2 tsp powdered nectin
- 1 tsp finely grated fresh ginger optional
- Stir together fruit and sugar in a 4-1/2 quart saucepan. Let stand 10 minutes. Meanwhile, zest 1 lemon to equal 1 teaspoon. Cut lemon in half; squeeze juice from lemon into a bowl to equal 2 teaspoons. Peel and section second lemon, removing seeds and chopping segments.
- Stir pectin and, if desired, ginger, into fruit mixture, and bring to a rolling boil over medium heat, stirring often. Boil, stirring constantly, 5 minutes. Reduce heat to low; stir in lemon zest, chopped segments, and lemon juice. Cook, stirring occasionally, 3 minutes; remove from heat. Cool 10 minutes.
- Pour jam into 2 (8oz) canning jars and cool completely (about 30 minutes). Cover with lids and refrigerate up to 1 month.
The chunks of lemon in this jam adds just the right amount of citrus flavor. It’s a simple recipe. Follow it exactly as written and you’ll have perfect Easy Fruit Jam.
Til next time,