Fresh Strawberry Jam � Because Man Cannot Live on Clotted Cream Alone

Actually, I don�t think you can live on just clotted cream and fruit preserves either, but regardless, as promised, here�s my preferred method for making strawberry jam. While amazingly delicious, and quite satisfying to make, I�ll have to put this on the same list as homemade ketchup. This is fun to make once in a while, but due to the effort, and time involved, Smuckers has nothing to worry about.

This version features a lot less sugar than many recipes, which is kind of crazy, since we use over two cups, as well as a homemade pectin puree, to help tighten-up the texture. Feel free to use pectin powder or liquid instead, but I think I did a pretty good job explaining why I don�t in the video.

Strawberries should be sweet, and plentiful this time year, so if you�re looking for a fun project, especially if your last fun project was making clotted cream, I really hope you give this delicious, fresh strawberry jam a try soon. Enjoy!

Ingredients for about 3 cups of Strawberry Jam:

For the pectin puree:

3 apples, chopped

1 lemon, chopped

1 cup water

For the jam:

3 pounds strawberries, rinsed, and trimmed

1 1/2 cups (or whatever you got) pectin puree

2 1/4 cups white sugar, added in two additions

1 teaspoon fresh lemon juice

Please Note: To test without a thermometer, wait until the jam starts to reduce and thicken, and spoon some of the mixture on a plate, and place in the freezer for a few minutes, until the jam is cold. If it's jelled, you're done. If it's still runny, keep cooking, and testing.