Strawberry Jam
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Lower heat to moderate, maintain gentle boil, and cook, uncovered, skimming and stirring frequently, another 20 minutes
2
Chill two small plates for testing jam
3
In heavy 5-quart pot, combine 6 cups strawberries and sugar
4
Using potato masher, crush and mix fruit
5
Set mixture over moderate heat, bring to boil, and cook, skimming and stirring frequently, 10 minutes
6
Add lemon juice and 2 to 3 tablespoons water
7
Lower heat to moderate, maintain gentle boil, and cook, uncovered, skimming and stirring frequently, another 20 minutes
8
Remove pot from heat and test jam for doneness: drop spoonful onto chilled plate and refrigerate 1 minute, then tilt plate; jam should remain in soft mound and run slightly
9
If jam is very runny, return pot to heat and continue boiling 10 minutes, then re-test
10
When jam reaches proper consistency, stir in remaining strawberries, Campari, and orange zest
11
Cool to room temperature before serving with Buttermilk panna cotta Chill two small plates for testing jam
12
In heavy 5-quart pot, combine 6 cups strawberries and sugar
13
Using potato masher, crush and mix fruit
14
Set mixture over moderate heat, bring to boil, and cook, skimming and stirring frequently, 10 minutes
15
Add lemon juice and 2 to 3 tablespoons water
16
Remove pot from heat and test jam for doneness: drop spoonful onto chilled plate and refrigerate 1 minute, then tilt plate; jam should remain in soft mound and run slightly
17
If jam is very runny, return pot to heat and continue boiling 10 minutes, then re-test
18
When jam reaches proper consistency, stir in remaining strawberries, Campari, and orange zest
19
Cool to room temperature before serving with Buttermilk panna cotta