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Close View of Ripe Strawberries
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Moritsch, Marc
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La Belle Cuisine
Basic Master Strawberry Jam
Berries: A Country Garden Cookbook
by Sharon Kramis, 1994 Collins Publishers San Francisco
 
“This
recipe uses a short-boil method with liquid pectin because
it offers greater
ease of preparation than powdered pectin. Liquid
pectin requires minimal
stirring while the jam is boiling.”
Suggested
Equipment:
8-quart, heavy-bottomed, stainless steel
or copper-clad kettle
1- and 2-cup measuring cups
4-cup measuring bowl
1 large bowl
1 long-handled wooden spoon
1 set of measuring spoons
1 long-handled metal spoon
Hot pads or gloves, and cotton towels
Tongs, knife, scissors and cup
1-quart pan, for sterilizing lids
Food processor
Timer or clock
Strawberry Jam Ingredients:
7 half-pint jars and matching lids
(use new lids only)
4 cups crushed strawberries (approximately
6 cups whole
strawberries)
7 level cups granulated sugar
1/2 teaspoon margarine
One 3-ounce pouch liquid pectin
(available in grocery stores)
To sterilize the jars, wash and rinse them in the dishwasher
without detergent and keep warm under cloth towels. Put lids in a small pan,
cover with water and boil for 10 minutes. Turn off heat but keep the lids
warm.
Rinse strawberries lightly, but do not bruise. Drain.
Completely cut away the green caps and any damaged portions of the fruit.
Place a small amount of strawberries at a time in a food processor and pulse
briefly, making sure to crush but not purée the berries. Repeat until all
the strawberries are crushed. [We find it easier to do the crushing by hand,
using an old-fashioned potato masher.]
Measure 4 cups of crushed strawberries. Place strawberries
and sugar in a
large kettle and mix thoroughly.
Open the liquid pectin pouch with scissors. Stand it upright
in a cup while waiting for berries to boil. Bring strawberry mixture to a
full, rolling boil over high heat. Add the margarine and continue to stir as
it melts. Pour in the
pectin all at once, stirring vigorously. When the
mixture reaches a full,
rolling boil again, stir for 1 minute.
Remove the kettle from the heat. Set in the sink and, using a
metal spoon,
skim off any foam. Transfer back to the stove or counter.
With a 1-cup measuring cup or ladle, fill jars with jam up to
1/8 inch from the rim. With a damp cloth, wipe the jar rims. (The rims of
the jars must be impeccably clean or they will not seal properly.) Quickly
place lids on top and screw on tightly. Set the jars upside down on a dry
towel. Cover and let stand for 5 minutes. Return to upright position. Cover
with large cloth towel and set aside to cool for 8 to 15 hours. Store in a
cool, dark place for up to 1 year. Keep in the refrigerator once opened.
Makes 7 half-pints of jam.
Red Raspberry
Jam can be made by following the Basic Master Strawberry Jam recipe except:
“Use 6 1/2 cups of granulated sugar to 4 cups crushed red raspberries. Makes
7 half-pints of jam.”
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