This recipe was published last year but I added a few changes to it and updated the photos. This is one of my favorite ways to utilize strawberries during their peak season.
If you read my post about pickled vegetables, then you should be familiar with my liking for preserving food. I didn’t fathom just how simple canning something is. Since I was constructing strawberry recipes I decided to go ahead and produce jam. Its simple to make and another great staple to have on hand in your refrigerator.
With no more than 3 simple steps and 30 minutes you can have fresh strawberry jam which is a lot better and cheaper than buying it from the store. You can also use mixed berries or peaches as well for this recipe.
Mise en Place:
-2 Cups prepared fruit (For this recipe I used 1 pint of fresh whole strawberries with the stems removed.)
-2/3 Cup Granulated sugar
-1 Cinnamon Stick
-2 Cloves Allspice
-1 Teaspoon Whole Black Peppercorns
-2 Tablespoons Pectin (found in the baking isle by the sugar in grocery stores)
-1 Mason Jar or other freezer friendly container
Method of prep:
-In a small bowl crush strawberries using a potato masher (Use the head of a whisk if you don’t have a masher and crush as if you were using a mortar and pestal)
-Pour mashed berries into a small sauce pot along with spices and place on the stove over medium heat. Allow berries to cook down for 20 minutes over a low simmer, stirring often.
-Add in sugar and mix until dissolved.
-Taste and adjust sugar if needed.
-Allow to simmer for an additional 10 minutes.
-Remove from heat and pour into mason jar. Let cool in the refrigerator before covering.
-Cover and keep for up to 3 months in the refrigerator or 1 year in the freezer.