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Jam-making may be the easiest way to preserve. Other than the fruit, all you need are two ingredients. Yes, there’s sugar, which is one of the most important ingredients in jam. Eaten as a treat on plain yogurt, a slice of good bread, or oatmeal, you only need a small amount to go a long way.
Note: This French-style jam, using the Christine Ferber method, is not thickened with powdered pectin and will result in a thinner consistency preserve.
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
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How to Make French-Style Strawberry Jam
Equipment
- 5 jam jars
Ingredients
- 3 lb fresh or frozen strawberries hulled and washed
- 3 cups granulated sugar
- 2 tbsp fresh lemon juice
Instructions
- In a large heavy-bottomed kettle, combine the strawberries, sugar, and lemon juice. Bring to a rolling boil on the stove. Remove from the heat and strain the liquid from the strawberries. Return the liquid to the heat and gently boil until the liquid reaches 221°F. Add in reserved strawberries and continue to boil for 5 minutes.3 lb fresh or frozen strawberries, 3 cups granulated sugar, 2 tbsp fresh lemon juice
- Prepare boiling water in a large pot for canning.
- Remove the foam from the strawberries. Remove from heat and mash or blend strawberries to desired consistency. This French-style jam is not thickened with powdered pectin and will result in a thinner consistency preserve.
- Pour in sterilized jars leaving ¼-inch headspace. Wipe off the rim of the jar with hot water.
- Prepare lids to the manufacturer's instructions on the package and place them on each jar with a ring, turned finger tight.
- Boil in a water bath for 10 minutes, making sure to adjust for your location's altitude.
- Remove from the water bath and cool at room temperature for 24 hours. Make sure the jars are sealed. When you press down on the center, there should be no flex.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Hi! Love your videos.
A wuestion…can I make this no added sugar? Or is the sugar part of the preservation?
Thanks,
Cindy
This is the only preserves recipe I use! I love it!
I did exactly how you said it, and it came out perfect. The consistency was not that gloppy mess of jams or preserves. It had the consistency between a butter and preserves beautifully smooth, and the sweetness was just enough. The berries shine through. I like this method the best!😋
Perfect recipe and very easy! I’ve tried others but none compare! Thanks for another wonderful recipe!
I made this exactly as instructed. It is no thicker than a syrup and has an over powering lemon flavor. I wasted my time and resources. I hope to prevent others from doing the same.
Hi Andrea!
Sorry your outcome on the jam was not what you expected. The jam is a preserve based on french jam techniques that bring the mixture to correct temperature so the sugars will slightly thicken. It does sound like you did everything right, making sure it is at the correct temperature is key. This is not a powdered pectin jam that results in typical store-purchased consistencies. The benefit of this method is the pure flavor and less sugar needed.
No, it was the best I loved it!
Can bottled lemon juice made from concentrate be substituted for fresh lemon just?