Fresh Strawberry Jam

Chef John uses less sugar and homemade pectin purée using apples for his fresh strawberry jam recipe. Serve it 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

Ingredients

• 1 cup water
• 1 teaspoon fresh lemon juice
• 3 apples, stemmed, coarsely chopped (including core and seeds)
• 1 lemon, chopped (including rind and seeds)
• 3 pounds fresh strawberries, hulled
• 1 1/2 cups pectin puree
• 2.25 cups white sugar, divided

Recipe Instructions

Step 1

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.

Step 2

Strain apple mixture 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 ½ 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; attach a candy thermometer to the saucepan. Add pectin purée; stir in 1 cup sugar. Bring to a simmer over medium-high heat; reduce heat to medium and 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 ¼ cups sugar.

Step 4

Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Off heat, whisk in lemon juice.

Step 5

Meanwhile, inspect three 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

Step 6

Pack into hot, sterilized jars while jam is still hot, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Cool to room temperature uncovered. Tops with lids and screw rings on tightly. Refrigerate before serving to allow sugar and pectin to thicken jam, 1 to 2 days.