Strawberry Jam

Earlier this month, we hosted a pickling and preserving class to share some versatile recipes to help preserve all the delicious summer produce. We made quick pickled carrots and a strawberry-raspberry jam, both of which are adaptable to swap in other vegetables and fruits. You can watch the full recording here.

Separately, we also demo a strawberry syrup (we’re using “syrup” and “jam” interchangeably) recipe for you in a quick (5½ minutes), easy-to-follow video. You can use this fruit jam on waffles, biscuits, pancakes, ice cream, and more! Replace strawberries with blueberries, raspberries, blackberries, peaches, plums, apples, apricots, and more! It will keep in the fridge for about 2 weeks.

Strawberry Jam Recipe

Ingredients:

• 2 cups chopped strawberries, fresh or frozen

• Juice of half a lemon

• 1 teaspoon vanilla extract

• 1/2 cup sugar

Directions:

1. Measure all ingredients into a medium saucepan.

2. Put the saucepan on the stove and turn the burner on to high heat.

3. Cook on high heat for 5 minutes until boiling, stirring occasionally.

4. Turn heat down to medium and cook for 10 more minutes, stirring occasionally.

5. Set aside to cool.

6. Serve or transfer to a jar or other storage container.