Easy Strawberry Jam – with Lower Sugar I love this recipe for strawberry jam! When you buy strawberry jam in the grocery store it is such a dark color, and it is so sweet, the tanginess of the strawberry is completely gone. This recipe is super easy, it does use corn starch, but it does yield a brighter pretty jam with some tang to it. I like to use this jam as a base for a dessert sauce, I do plate scapes with it when serving cheesecake slices at parties. I use this recipe to make my strawberry shortcake shooters that I serve at parties, everyone raves about them. On occasion, I infuse them with fresh basil, which is really yummy! I also use a version of this recipe to make my strawberry rhubarb filling.
The most crucial part of this recipe is ripe strawberries! When searching for the berries, you want them plump, bright red, free of any white near the top. Wild small strawberries or large grocery store ones will work fine as long as they are ripe. First, rinse the berries, I cut off the tops, if you have a kitchen product to help slice them uniformly it works best. See a few of the items I typically use.
The next essential thing besides delicious ingredients, you want to make sure you are using a nonreactive pan for cooking the jam in. Stainless or glass is best, lots of aluminum has a ceramic coating, and that works, but no aluminum or copper. I like to add fresh basil if I have it in my garden, I rinse that as well and let dry on a paper towel. To preserve this jam, you will need 4 glass pints with lids. You will need a pot that the jars can fit in then cover with water and bring the jars and the lids to a boil, then to process them after making sure you have a pot deep enough to almost cover the filled jars with their lids on.
Easy Strawberry Jam
3 pounds ripe strawberries, washed, trimmed and sliced
1 ½ cups granulated sugar
3 tablespoons fresh lemon juice
4 tablespoons Cornstarch
4 tablespoons water
4 leaves fresh basil (optional)
4 glass pint canning jars with lids
Prepare the jars as I discussed above, once they come to a boil remove with tongs and let rest on clean paper towels.
Add the strawberries, sugar and lemon juice to a nonreactive 3-quart saucepan or larger and bring to a boil, let it boil for 5 minutes, then remove from the heat.
Dissolve the cornstarch in the water, then stir into the strawberry mixture.
Place the saucepan back on the stove and bring to a boil one last time to thicken.
Add the basil now if using.
Ladle jam into the jars, cover with the lids and place the jam back into the pot of water cover and bring to a boil for 5 minutes longer.
Remove the jars from the water and let rest for several hours, then refrigerate.