Organic Strawberry Jam

 The best part of California's summer is when juicy strawberries in full swing and I look forward to make jams. Homemade jams are delicious, simple to make and easy to get canned. I get to choose only the quality ingredients and no refined sugar in my jams.

I buy flats for jams to enjoy all year round and share with our dear ones. These simple jams make wonderful gifts.

Besides jams, there are so many ways to enjoy this beautiful berry, be it smoothie, lemonade, ice cream, frozen yogurt, shortcake even salsa. We go to farmers' market for local organic strawberry. They are sweet, flavorful, packed with vitamin C and other nutrients. 

I have been making different types of jams for years and loved by all. Most recipes use equal amounts of sugar and fruit. I can easily reduce the sugar. But I don't reduce way too much. Otherwise jams will be runny and won't stay good for long time because sugar works as thickening and preserving agent. Adding pectin helps to set jams properly. I prefer to make jams in small batches because it cooks faster resulting better flavor and color. These jams consist just four ingredients.

You need~
3 dry pints of fresh organic strawberry(I don't know how much they weigh)
1 3/4- 2 cups organic sugar(8oz. dry measuring cup)
1/4 cup freshly squeezed organic lemon/lime juice
3 tsp. low sugar/no sugar fruit pectin (optional)

Equipment~
Paring knife
Chopping board Heavy bottom 4 quart pan
Wooden spoon
Ladle 
4- 8oz. glass jars with lids
Some canning supplies if you want canning

Prep time~
20 minutes

Cooking time~
25-30 minutes 

Cooking level~
Easy

Method~
Wash strawberries by  running under cold water. Place them on a dry kitchen towel. Wipe them with a clean paper towel. Using a paring knife, carefully remove the green cap from the strawberries(try not to cut too deep). 

Then cut them into slices. 

Stir the strawberries and sugar in a heavy bottom saucepan over low heat. Sugar will dissolve in few minutes. Add in lemon juice. Lemon juice also has pectin in it. Increase the heat to medium high and bring the mixture to a full rolling boil stirring frequently. You can check sweetness level in case you need to add more sugar now. Sprinkle pectin over the boiling jam and keep stirring. Make sure pectin doesn't clump up. Slowly increase the heat and boil hard. You will see foam on the surface. You can skim foam off the surface of the jam.  But don't discard the foam. It tastes delicious too. It is wonderful spread on toast. Sometimes I don't skim foam off. Keep an close eye on the jam stirring often so it doesn't burn to the bottom of the pan. Jam will start to thicken.

While jam is thickening, sterilize your glass jars for canning. I didn't have chance to capture all step by step pictures. So follow proper canning method here  if you want them canned. Jam will be ready when it can't be stirred down. Ladle  hot jam into the hot jars. Fill the jars leaving 1/4-inch of space at the top for canning.  If you don't want  processing, let it cool completely, pour jam in the sterile cool jars and refrigerate immediately. They will stay fresh up to two weeks in the refrigerator. Spread on whole wheat toast, English muffin, bagel, Indian flat breads and crackers. Enjoy!

                                                       This half flat has 6 dry pints.

 

Finished Product!