Hazel’s Strawberry Jam
📜 Collection: John B. Collection | ✍️ Attribution: Hazel | 📂 Category: Preserves A classic, simple recipe for homemade strawberry jam that requires no pectin. This traditional method results in a rich, sweet spread perfect for breakfast toast or biscuits.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 10 mins | 24 hours | 4 jars |
🔪 Key Equipment
- Large pot
- Jars
- Strainer
Ingredients
Jam Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 qt | Strawberries | Fresh, cleaned |
| 4 cups | Sugar | Divided into two 2-cup portions |
| 1 tsp | Butter | Optional, to prevent foaming |
Instructions
Step 1: Preparation and Initial Boil
- Pour boiling water over the 1 qt strawberries and drain well.
- Add 2 cups sugar to the berries and boil for 2 minutes.
- Remove from heat and stir in the remaining 2 cups sugar.
- Boil for an additional 5 to 8 minutes until the mixture thickens slightly.
Step 2: Setting and Storage
- Let the mixture set for 24 hours to reach the proper consistency.
- If desired, add a little butter to the mixture to prevent foam from forming during the boil.
- Transfer the jam into sterilized jars and seal tightly.
💡 Make-Ahead & Storage: The jam must sit for 24 hours after cooking to properly set before it is ready to be sealed in jars.
Original Recipe Scan
