Strawberry Lemon Jam

I don’t like super sweet jams and jellies. Many of my fruit preserves include lime, lemon, spices or a tart berry. This is why Strawberry Lemon Jam is perfect.

If you have been making strawberry jam for years but are looking for a new twist on an old favorite … this is perfect. It is sweet and tart and you want to make it for years to come.

First, you must go get some strawberries! There are many U-Pick farms around and it is a wonderful family activity. I believe fresh picked strawberries are the best you can get your hands on. I also think they make the best jam.

Wash, remove tops and chop the strawberries into little pieces. Put the strawberry pieces into a large sauce pan.

Next grate the peel off about 5 lemons. This is called “zest.” You want 1/4 – 1/2 cup of lemon zest. The more you can get in there the “tarter” your marmalade will be. If you want tang — go heavy on the zest. Transfer the lemon zest into a sauce pan, cover with water and boil 5 minutes. Strain off the water and toss the zest into the sauce pan with the chopped strawberries.

For this recipe you can use the powdered pectin that comes in the little box. This stuff is persnickety. If you use it in the wrong jelly/jam/marmalade concoction you will end up with a disaster on your hands. Go here to learn how to avoid that disaster.

For Strawberry Lemon Jam the powdered stuff works just fine.

Add juice from 1 lemon, powdered pectin and bring to a simmer. Stir in sugar and bring back to a boil. Boil hard 1 minute. Then remove it from heat and skim off the foam. After the foam is gone you can ladle the hot jam into hot jars, adjust lids, and process 10 minutes in a boiling, hot-water bath.

For detailed instructions for the ladling, lids and bath process go here. 

Strawberry Lemon Marmalade

1/4 – 1/2 cup thin sliced lemon peel (the more peel, the tarter your marmalade will be)
4-1/2 cups chopped strawberries
1 package powdered pectin
1 tablespoon lemon juice
6 cups sugar (I use cane juice crystals)

Wash and chop strawberries & place in sauce pan. Grate lemon peel. In small sauce pan, boil lemon peel in water 5 minutes. Combine lemon peel with strawberries. Add powdered pectin & lemon juice and bring to a simmer. Add sugar, stir. Bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam. Ladle hot marmalade into hot jars, leaving 1/4 inch head-space. Adjust lids. Process 10 minutes in boiling hot-water bath.

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Happy Spring!

Candi