Strawberry Jam (Refrigerator)
A small batch of fresh strawberry jam made with just strawberries and sugar, boiled 18 minutes, with no pectin. Makes about 1 1/2 cups; keep refrigerated.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
Jump to: Ingredients | Instructions | Tips | Print recipe
Sandra Mills's strawberry jam is as simple as jam gets: two and a half cups of strawberries and two cups of sugar, boiled hard for 18 minutes with no added water and no pectin. It makes about a cup and a half.
Kept in the refrigerator, it does not need to be sealed with wax.
Ingredients
- 2 1/2 cups strawberries
- 2 cups sugar
Instructions
- Prepare the berries. Put the strawberries in a large bowl and cover with water. Remove the green stems and cut the large berries in half. Drain.
- Sugar. Place the drained strawberries in a heavy pot. Do not add water. Sprinkle the sugar over the top and do not cover.
- Boil. Bring to a full rolling boil and cook for 18 minutes.
- Jar. Immediately place a large metal spoon in a large jar and pour in the hot jam; the spoon keeps the glass from cracking. Let cool. Remove any foam from the top.
- Store. Keep refrigerated. It does not need to be sealed with wax.
Tips
- Refrigerator jam keeps about 3 weeks. It is not processed for shelf storage.
More beverages and odds and ends
All beverages and odds and ends | All recipes | Cooking guide and safe temperatures