Fresh Strawberry Jam

Show: Barefoot ContessaEpisode: Welcome Back Breakfast

Rated: 4 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
20 min
Level:
Intermediate
Yield:
2 pints

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Ingredients

2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

Directions

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.

Tips on Sterilizing Jars:

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:

Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

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Comments & Reviews

recipe Fresh Strawberry Jam
Beth Georgetown, DE 10-13-2009
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super easy and super yummy!
Rated: 5 stars out of 5

i got bored today and made this sooo easy and they kids are loving it!!
recipe Fresh Strawberry Jam
Ashley Greensboro, NC 08-25-2009
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So good!
Rated: 5 stars out of 5

I made this for a bruch and it was wonderful! I did put half of the sugar that is called for and that was plenty sweet. I... think it would be too sweet with the amount of sugar the recipe calls for. Took about 30 min of cooking. Will definitely make again! Read more
recipe Fresh Strawberry Jam
Food san jose, CA 08-07-2009
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tooooooo sweeeeeeeet!!!!!!!!!!!!!!!!!!!!!!
Rated: 1 stars out of 5

i made this with 2 pints of strawberrries and proportionately changed the sugar....Oh gosh its tooooo sweet and it took me... more than 2 painful hours of slow cooking...Aghhhhhhh I love your recipes Ina infact some of them i worship but this one was a huge dissapointment!!!!!!!!!!!!!!!!!!!!Read more
recipe Fresh Strawberry Jam
aisha woodbridge, VA 08-03-2009
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do someone know
Rated: 4 stars out of 5

I saw this recipie few days back and it look great I love Ina's recipies does someone know if I dont do canning how long can... I keep this in refrigerator.Read more
recipe Fresh Strawberry Jam
null null, null 07-21-2009
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Maybe less lemon zest next time...
Rated: 4 stars out of 5

I used only 1 1/4 cups of sugar (and it was sweet enough), I used 1 lemon (zest and juice). It took longer than 20 minutes to... cook (as everyone has mentioned) to gel on the freezer plate. The finished product was good, and it is a keeper BUT I think I would cut back on the zest next time to make it GREAT! My husband and I thought it was a bit too zesty. I don't think I will cut out the lemon juice, as I am sure that is needed to make the jam gel. But will use less zest if maybe none at all. But very easy and fun to make! Thanks Ina!Read more
recipe Fresh Strawberry Jam
Tanya Corvallis, OR 06-07-2009
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It All Depends on Where You Live
Rated: 5 stars out of 5

Many others wrote in to say they put more or less sugar or lemon, or added cooking time or heat. Some said it was perfect,... while others said too runny. This is not the fault of the recipe, but rather the differences in berries. We live in the Willamette Valley of Oregon where the berries are divine but are generally not exported because they are so tender. They are higher in sugar, and vary in pectin between varieties. The trick to perfect jam is understanding that even the ripeness of the fruit can change everything, and to trust your instincts. I think this recipe is great, but any jam recipe is only a guide. Read more