I never liked strawberry jam until I made my own strawberry jam and fell in love with it.
I don’t know about other places, but here, in California, strawberry season is long – from the end of Winter until the beginning of Summer.
Go a head, sniff it!
You never made a jam? You don’t know what you’re missing. It’s better than store-bought and the feeling of producing something on your own, especially if you have tones of ripe fruit that you don’t know what to do with.
- 4 cups strawberries
- 1½ cups cane sugar
- 5 - 10 pepper corns
- Juice of ½ lemon
- 1 teaspoon brandy or whiskey (optional)
- Put a saucer in the freezer. You will use it later to test if the jam is ready.
- Wash the strawberries, remove their stem and cut into halves. Put them with the sugar and black pepper corns into a heavy-bottom saucepan, on a medium-high heat and bring to a boil. Stir until the sugar dissolves, then lower the heat to medium-low. Cook for about 20 - 30 minutes (depends on how hard the fruit is), giving it a quick stir every now and again with a wooden spoon. While the liquid gradually thickens, the strawberries will soften.
- Add lemon juice and brandy and continue to cook for about 10 more minutes, stirring occasionally. Be careful to not let the jam burn in the bottom of the pot! Take the saucer out of the freezer and drop a teaspoon of jam onto it. If the texture is sort of rubbery then the jam is ready! If it is not, continue to cook it. Test every few minutes. I am always tempted to taste it straight from the pot, and end up burning my tongue, so make sure you blow on it for at least twenty second before you put the spoon in your mouth!
- When the jam is ready, let it cool for 10 minutes, then carefully spoon it into a jar and cover with the lid straight away. Let it cool for 10 minutes, then store in the fridge.
Shelly's Humble Kitchen http://www.shellyshumblekitchen.com/