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This is my favorite jam recipe of all time. Closely seconded by my friend Denise’s recipe for Apple Pie Jam which tastes just like apple pie on a spoon. This really is quick and easy. And you can just put it in jars or seal it so it will last longer. It’s as good warm as it is cold – for pancakes, waffles, or drizzled over a little ice cream. Or the way I ate it last night, right off the spoon! Very classy…
Quick Strawberry Jam
2-10 oz. pkgs. frozen strawberries, thawed
1/4 c. powdered fruit pectin
2 c. sugar
1/4 tsp. nutmeg
1 tbs. lemon juice
In medium saucepan, combine strawberries and pectin and stir till strawberries are coated with pectin. Heat until mixture comes to a full rolling boil, stirring often. Add sugar, nutmeg, and lemon juice. Return mixture to a full rolling boil. Skim foam.
Spoon hot jam into 6 sterilized*, hot (definitely not cold or they will crack) 8-oz. jam jars; screw lids on firmly. Store in refrigerator up to 3 weeks or in freezer up to 3 months.
To vacuum seal them, don’t tighten the lids quite all the way. Almost, but not quite – you want that little bit of air to escape but no water to get in. Place hot jars into boiling water and heat for 6-7 minutes. You should hear them pop, but if not, they often pop as you remove them from the water and start to cool off. The lids should have a little indent in them. At this point, label them with the date, and they will last on the shelf up to 6 months.
*To sterilize your jars you can simply run them through a dishwasher or you can boil them in the water you plan to seal the jars in. Just be sure that once they are sterile, you don’t touch the inside of the jar or lid with your hand. This will add small amounts of bacteria which will grow inside the jar and ruin your jam.
