Strawberry Jam

We got some fresh strawberries from the farmer’s market the other day and I forgot all about them – shameful of me, I know. And then the chic gods at The Kitchen smiled on me and said – a little on the overripe side to eat? Make jam, mortal!

Ok – my strawberries were not in the least bit as moldy or squishy as those ones but I was intrigued.

Could I really be Martha Stewart about it and make strawberry jam?

Apparently I could – because making jam is ridiculously simple! Ridiculously simple, I tell you.

What is a bit on the ‘got to be careful & really listen to instructions’ side is the preserving bit. You have to make sure that your jam jar has been processed in a water bath – clean the jar, place in boiling water for about 15 minutes or so, dip your tongs in the boiling water for a couple of minutes, use sterilized tongs to remove jars and place them upside down on uber clean kitchen towel and let dry. I did do all of above just to see how long or tedious it would be (and it wasn’t long or tedious) but I was only going to make quantities that would last me a week or so. If you are making jam to last longer, do read Ina Garten’s excellently simple instructions on sterilizing jars. I used a variation of her recipe to make my simple jam.

What We Used:

Hulled Strawberries (see picture below) – 1/2 pound

Sugar – a little more than 1/2 cup (I don’t like my jam too sweet, but if you like it real sweet, go ahead and add a cup)

Freshly Squeezed Lemon Juice – 1/2 tbsp

Bowl – 1

Heavy bottom pan – 1

Wooden spoon or potato smasher – 1

Cold Plate kept in the freezer for a couple of minutes – 1

How We Did It:

1. Mash strawberries in the bowl using your tool of choice.
2. Transfer mashed strawberries, sugar, lemon juice to the heavy bottom pan.
3. Stir over low heat till the sugar has dissolved. Continue cooking and stirring on low heat till the mixture starts boiling (about 10 minutes).
4. Test to see if it has jelled by spooning small amount on to the cold plate. Let cool by placing in the fridge for a couple of minutes. Tilt plate. If your jam has jelled, it will not run off the plate. [Info, courtesy Bon Appetite].
5. Once you are done, transfer to sterile jars and seal, if preserving for longer periods. If you are planing to use it in the next week or so, transfer to sterile jars and refrigerate. Enjoy!!!

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