Delicious Strawberry Jam with the right ratio of Fruit and Sweetness and a Beautiful after taste from Honey
Servings: 1 Jar
Equipment
- Digital Scale
- Blender or Food Processor
Ingredients
- 908 g Strawberries stemmed - 2 lbs
- 499 g Sugar - 55 %
- 118 g Raw Honey - 13 %
- 45 g Lemon - 5 %
- 9 g Pectin - 1 %
Instructions
- In a blender or food processor puree the strawberries until the size you want. Chunky, In between or smooth.
- In a large saucepan, combine the strawberries, and weighed out Ingredients. Mix Well.
- Bring to a boil over medium heat, stirring frequently while scraping the sides and bottom of the saucepan.
- Skim the scum off carefully while cooking. This stuff can burn you pretty bad if it comes into contact
- Let simmer over medium heat for about 15-20 minutes, or until a candy thermometer reads 220 F or the jam passes the Plate Test. Mix once in a while to prevent burning the bottom.
- Pour into airtight containers. Let cool, then refrigerate. The jam will keep for several weeks in the fridge or 6 months or longer in the freezer. You can also pour the jam into hot sterilized jars, then submerge the jars in boiling water for 10 minutes. This added step will ensure a long shelf life.
Notes
The Plate Test
Place 2 or 3 small plates in the freezer before you begin cooking. Once the jam is cooked, pour a spoonful onto a chilled plate and place it in the fridge for about 2 minutes. Tilt the plate. If the jam is thick and it runs slowly, it’s ready.