by mrslarkin
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my 138 recipes »
mrslarkin's Notes:
Expandabout 2 pounds strawberries, washed, dried, quartered Ask a question about this ingredient
2 cups granulated sugar Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1 tablespoon creme de cassis (optional) Ask a question about this ingredient
In a medium pot, heat strawberries, sugar and lemon juice to boiling. Continue stirring and boil for 10 to 15 minutes, or until jam thickens.
Ask a question about this stepRemove from heat. If desired, skim off foam - I stir it right back into the jam. Stir in creme de cassis and let mixture cool slightly.
Ask a question about this stepPour into jars and refrigerate.
Ask a question about this stepAt mrslarkin's request I just uploaded my photo of the thrid batch of this delicious jam! Made most recent batch today, adding cyrtallized ginger and Gradn Marnier - have changed recipe with help from Sunchowder. I store in sterile jars too... Can post my altered recipe if anyone wants - I'm a jammer convert now...
Thank you, Liz! Glad your jam turned out great. Thanks for the photo, too! And definitely post your recipe, please!
Love the cassis with strawberries!
Your recipe is just my style; I don’t have the patience for hot water bath canning either - but my husband does…so lucky me when the garden harvest comes around! BTW - checked out your blog and I love that you have a musical playlist on it, I am going to have to check into linking mine.
Thanks, lapadia. Yes, you are a lucky girl! And thanks for visiting my blog - glad you liked the playlist!
My kind of jam recipe - easy and looks delicious!
Thanks, Liz. It is very easy. I make it all the time. No patience for hot-water bath canning, after last summer's canned peaches debacle. Never again.
Hi Megan, I haven't ever used frozen, but I think it would work. Let me know if you try it!
Mrslarkin: Do you think this would work with frozen berries? Thanks!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
OK, here is how I make it, thanks to suggestions from Mrs Wheelbarrow re macerating fruit overnight and from Sunchowder's specific temps: macerate fruit, sugar and lemon juice overnight. Drain juice from berries and heat to 221 degrees. Add fruit and a handful of crystallized ginger (if desired) and reheat mixture to 221 and cook for 10 minutes. Remove from heat, stir in booze - I like Grand Marnier or Cointreau here - and can in sterile jars. ps Of course I use Meyer lemon and squeeze a whole one, about 2-3T ;)