Chef John uses less sugar and homemade pectin purée using apples for his delicious, fresh strawberry jam. It's perfect with clotted cream on warm biscuits.
Preparation Time
10 mins
Cooking Time
1 hr 45 mins
Total Time
1 hr 55 mins
Calories
101 Calories
Recipe Instructions
Step 1
Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
Step 2
Place chopped apples, water, and chopped lemon in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine-mesh-sieve into a bowl to separate liquid from pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin purée. A bit more or less will work fine.
Step 3
Place hulled strawberries in the bowl of a food processor; pulse until puréed, about 1 minute. Transfer to a saucepan. Add pectin purée; stir in 1 cup sugar. Bring to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cups sugar.
Step 4
Ladle into sterilized canning jars while still hot. Cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken jam.
Ingredients
1 cup water
1 teaspoon fresh lemon juice
3 apples, stemmed, coarsely chopped (including core and seeds)
