Classic Strawberry Jam
Why This Recipe Works
Strawberry jam is a universal favorite. But the strawberries, which are naturally low in pectin, are often cooked too long, causing the fruit to lose its bright flavor. We shortened the cooking time in our recipe by cutting the strawberries into smaller pieces and then mashing them to release their juices and jump-start the cooking process. Shredded apple added natural pectin and fresh flavor to the mix. Lemon juice contributed acidity to balance the sugar’s sweetness and helped the natural pectin gel. Small, fragrant berries produce the best jam.