oftt

Prize Winning Homemade Strawberry Jam

Print Email

4 cups prepared strawberries– (measure after hulling, washing, slicing, and cutting into small pieces)
1 1/3 cups white sugar, or to taste
¼ cup lemon juice
1 package of powdered pectin – like Surejell – only if necessary

DIRECTIONS:

1. In large non-reactive skillet (at least 12” wide) combine prepared fruit with sugar and lemon juice and let sit for 2 hours.

2. Bring the mixture to a boil over medium heat. Raise heat to medium-high and cook, stirring frequently, until the mixture becomes foamy. If there is a lot of foam, skim some of it away with a large spoon. Continue cooking until the mixture becomes syrupy. Be sure to stir constantly once it begins to thicken. After a couple of minutes, the jam will become substantially thicker and a wooden spoon will leave a trail on the surface of the skillet. Do not overcook. You can test with a good instant read thermometer (like a Thermapen http://bit.ly/iIJNPk) – it should reach 220°F. You can also test using the Rodale Method (from Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow http://amzn.to/jcmeO6)

Float a light metal mixing bowl in a larger bowl or basin filled with ice water. Drop a teaspoon of the preserve mixture in the bottom of the floating bowl. Because metal conducts heat well, the mixture will cool quickly. Once it's cool, run your finger through the mixture. It is ready if it doesn't run back together.

If this attempt fails, cook the mixture four or five minutes longer and try again. If it fails again, it is now time to add pectin to the preserves. (One package per four cups of fruit is stirred into the mixture off the heat and then put back on the burner and boiled for two minutes.)

3. When jam is ready, ladle it into hot sterilized jars, leaving a ¼” space at the top. Wipe rims and seal with lids. Let cool on counter and then refrigerate for up to 3 weeks or freeze for up to a year.

 

– Recipe courtesy of Cook Like James

 

restaurant news

The Great Greek
Los Angeles
by Lisa Dinsmore

greatgreek.jpgEverybody has them. Those neighborhood joints you walk/drive by a million times but never go into. For no good reason. The place looks nice enough and clearly has customers, but you always just...

Read more...
McCormick & Schmick's
Boston
by Kitty Kaufman

McCormick 3Sometimes you just need a big restaurant in the middle of the city to warm you up on girls night out. We're at McCormick & Schmick's in the Park Plaza Hotel in Back Bay. Everyone is glad to see us...

Read more...
Poke Bar Come to Costco
Northern California
by Amy Sherman

pokebar1One of the many things I enjoy eating in Hawaii is poke. It’s a raw fish dish, that generally combines fresh yellowfin tuna, also known as ahi, with local ingredients like seaweed, Hawaiian salt...

Read more...
320 South Wine Lounge
Los Angeles
by Carolan Nathan

320southlogoFlouncing along La Brea Avenue one windy day looking for a great cup of coffee which, by the way, is rather difficult to find in Los Angeles, I happened upon a rather stark building. Being the...

Read more...