Comments on: How to Make Strawberry Jam

By: Strawberry Cream Parfaits with Black Pepper and Balsamic Syrup | TasteFood

Strawberry Cream Parfaits with Black Pepper and Balsamic Syrup | TasteFood — Mon, 22 Nov 2010 16:15:05 +0000

[...] Strawberry Rice Pudding from La Tartine Gourmande Southern Style Strawberry Cake from Joy the Baker Strawberry Jam from Eating [...]

By: bobbie

bobbie — Mon, 01 Nov 2010 14:13:58 +0000

I agree with you as to putting wax on jam in stead of a water bath. Could you please send me your recipe the way you do it. Much appreciated. Thanks so much. Bobbie.

By: Barb

Barb — Sun, 30 May 2010 02:30:19 +0000

I’ve used this recipe several times, always with great results! I do modify it a bit – ReaLemon instead of fresh squeezed and I had just a sprinkle of powdered pectin. Also, instead of boiling the jars I run them through the dishwasher, they are super hot and ready about the same time the jam is. I have referred several people to this page for the recipe. Super yummy! Thanks so much for sharing your recipe.

By: Mark

Mark — Tue, 04 May 2010 18:36:27 +0000

Hey Julie,

Cooking the mix to the right temperature for the right amount of time is key. You can’t undercook it and you can’t over cook it or it won’t set properly. Also, a very humid kitchen can mess with things.

I’d make sure to follow the instructions to a T next time, using a candy thermometer if you didn’t before. Also, it’s good to test it while you’re making it: once you think your mixture is done, drop a few drops on a cold plate. It should set-up quickly and if you push your finger through it, the skin on top should wrinkle up.

If you still have the jam that didn’t set, you can try to salvage it. You can boil it again for a few minutes or try adding some pectin and boiling it again. If those don’t work, you can always use the jam as a sauce for ice cream.

By: Julie Morton

Julie Morton — Tue, 04 May 2010 18:24:47 +0000

Hello,

My jam did not set. What should I do differently next time I make strawberry jam to assure that it will set?

Julie

By: Chef Susan

Chef Susan — Tue, 23 Mar 2010 14:46:57 +0000

The sugar is the preservative. Also, my mom has been making jam for 60 years, and uses paraffin wax to top the jam before sealing with lid and band. She does NOT use a water bath. Umm! Peach, strawberry, blackberry, blueberry…At some point I’m going to be taking over on the jam making, so I have learned her method. Besides, it is great fun to suck on the wax, a little, after removing it from the jar.

By: Susan

Susan — Fri, 26 Jun 2009 23:11:22 +0000

Hey Urban,
If he wants 7 cups of sugar in his jam, it’s nobody’s business but his!