Nothing’s better than the foam that you skim off of fresh strawberry jam! Ok well, maybe beer foam or the top of a fluffy lemon meringue pie, but you get the idea. When it comes to strawberry jam, I’d rather make small batches and skim more foam off, than one big batch creating less foam.I can’t quite believe that Strawberry Jam hasn’t found its way to the blog until now. It’s one of the easiest things you can make. I make two varieties: full sugar and no sugar, but the process is pretty well the same.
Strawberry Jam Ingredients
(full sugar version)
- 4 ½ cups of strawberries
- 1 tbsp lemon juice
- 1 package pectin
- 7 cups sugar
- 4 cups strawberries
- 1 cup apple, pear or peach juice (I used 1 cup peach puree instead of juice)
- 1 package “no-sugar-needed” pectin
- 1 cup of sugar or alternative (optional) *Note: do not use Splenda or it won’t firm up.
Smash berries with potato masher and cook with pectin until it reaches a rolling boil. Add sugar or sugar substitute all at once, and return to a boil. This is where the foam comes in, once hot sticky and sugary, take a spoon and skim the pinkish-white foam off the top of the pot of strawberry jam. Keep it, because its just as good, if not better, than the rest of the pot.
Keep mixture hot while you prepare jars, seals and rings for preserving the jam. Filling the jars is the sticky messy part. Just be sure the tops of your jars are sticky-free for sealing. Place each jar in hot water bath as its filled and ready to be processed. When the canner is full, ensure jars are covered by 1″ of water. Start your timer for the 10 minute process time once the canner is at a rolling boil. Keep jars upright to cool for the following 24 hours.
Now you’re half way to a peanut butter and jam foam sandwich!! Enjoy!