Organic Strawberry Jam

We are thrilled that writer, chef, and cookbook author Greg Atkinson has shared the following recipe with us.

(makes 5 8-ounce jars)

4 cups (tightly packed) organic strawberries
1/2 cup lemon juice
4 cups sugar

1. In a stockpot or a canning kettle, cover 5 clean, 8-ounce canning jars with boiling water. Simmer, covered over low heat to sterilize jars.

2. In a clean, dry 4-quart stockpot or canning kettle over high heat, mash berries with lemon juice.

3. When the fruit has come to a full, rolling boil, stir in sugar. Continue stirring until mixture returns to a boil, then stop stirring and insert a candy thermometer. When the thermometer registers 220 degrees, remove jam from the stove and set aside.

4. With tongs, lift sterilized jars from their simmering water bath and arrange them right side up on a clean kitchen towel. Transfer jam to sterilized jars, seal according to manufacturers instructions, and then return jam-filled jars to the boiling water and boil for five minutes. Allow jars to cool undisturbed for several hours or overnight. Jam keeps for one year.

Comments (0)

Rich text editor