Sep 15, 2015
The BEST Strawberry Jam
I am a little bit embarrassed to say that I have attempted to make strawberry jam before and it was a complete disaster. I used a different pectin than my mom uses and after a phone call to both my mom and my grandma they gave me total opposite instructions on how to make it work (-can you tell I've been watching Project Runway during Addie's night time feedings?). After going through the whole cooking process I decided that the unset jam was not worth the blood, sweat, and tears. I accepted that I would not be the trophy wife and mom that I had hoped to be.
Luckily a year went by and my mom came out for Adalyn's birth. She bought us three cartons of strawberries and brought her own pectin. I was over due and decided to watch her process from the couch- yes I was that tired by the end of it. A month after my mom left, I realized we had already gone through 4 jars and that we wouldn't have enough to last us until next summer. My mom sent a care package with a box of pectin in it for me to try again, and last night at 10 o'clock I decided it was time. Was my two year old still awake trying to peak at me from her bedroom door? Yes. Did I send my husband to Target at 10:40 because I didn't have enough Karo syrup? Yes. Was Adalyn awake in her bouncer on the island with me the whole time? Yes. But I did it. And by 12:30am it was all done and I felt SO good about myself.
So because I don't want you to feel the same failure I once felt, here is the recipe that is tried and true by my mom and now me (woo-hoo!).
Easy Freezer Strawberry Jam:
3 1/4 cup Crushed Strawberries
1/4 cup Lemon Juice
1 (2oz.) Box MCP Pectin
1 cup Karo Light Corn Syrup
4 1/2 cup Sugar
Wash, stem, and finely grind strawberries in food processor.
Combine exactly measured strawberries and lemon juice into a large bowl.
Measure exact amount of sugar into a separate bowl.
Gradually stir MCP Pectin into berry mixture. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin completely.
Add Karo Syrup to berry mixture and mix well.
Add sugar gradually. Stir well to dissolve completely until it is no longer grainy. (Grab some with your fingers to feel for sugar- it should feel completely smooth besides the seeds.)
After sugar is completely dissolved, pour jam into containers leaving a 1/2 inch of space for expansion.
Cover and leave out at room temperature for 24 hours until set.
Store in Fridge for up to 3 weeks or freeze for up to 1 year.
- I'm Kelsi, wife to Stafford, mama to McKinlee + Adalyn. I make cute babies and lots of pb&j's. I'm a homebody mostly, but could also picnic at a park all day. So happy you're here!