Sliced strawberry jam

Sliced Strawberry Jam (may be doubled, but no more)

makes about 7 8-oz jars

  • 2 quarts strawberries — sliced crosswise, packed (should be about 8 cups)
  • 6 c sugar
  • 2 Tbsp fresh lemon juice  (up to 4 T if the berries are very sweet)
  • 1/2 teaspoon unsalted butter

Sort, hull, and rinse berries. Slice them crosswise and put in a non-reactive preserving kettle. Layer them with the sugar, stir gently, and let stand, covered, in a cool place, several hours or overnight. (3-12 hrs) Use a BIG pot, wider is better than tall.

When ready to cook: add the lemon juice and butter (to prevent foaming), bring to a boil, stirring occasionally, and boil it gently until it passes a jelly test.

Remove from heat. Ladle into clean jars leaving 1/4 inch head space. Seal and process for 15 minutes in a boiling water bath. Cool jars, label, and store in a dark cool place.

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