In high school, after watching an episode of Good Eats, I became obsessed with making jam but stopped, for obvious reasons, when I got to college.
Two weeks ago, with two pounds of ripe strawberries, I decided to pay homage to my favorite Food Network chef, Alton Brown, by making fresh strawberry jam! Even though it’s been almost four years, the jam turned out even better than expected!
And the best part? Strawberries are naturally high in pectin, a key gelling agent in making jam, so I only needed three ingredients–strawberries, sugar and lemons.
Here is my Strawberry Jam Recipe (adapted from Alton Brown)
2 lbs strawberries
2 cups of sugar
juice from 1/2 lemon
2 tsp lemon zest
1. Mix all ingredients in a pot over med-low heat
2. Place a plate in the freezer. Once your jam mixture begins to foam (approximately 10-15 minutes in), start testing your jam by placing a little bit of it on the plate. If it turns into gel, your jam is done! Test about every 5 minutes or so.
3. Germs are a big concern when it comes to making jam. So make sure you properly sanitize everything you use to make it. Boil your jars in hot boiling water for a couple of minutes before you use them.
4. While it can be tempting to eat your jam immediately, let it cool for at least 2-3 hours before eating. This will give it time to develop the perfect consistency–otherwise you’ll end up with a delicious strawberry sauce.