Fresh Strawberry Jam

884g (2 containers) - Hulled and quartered fresh Strawberries

1 Peeled and grated apple (Keep peels)

600 g white sugar (about 65% of the weight of fruit)

2 to 3 TBS lemon juice (or more, to taste)

20g butter (optional)

In a large pot add strawberries and apple gratings. Over medium heat warm fruit through and mash strawberries according to preference, but the strawberries will break down quite a bit on their own. If you saved the apple peels you can include them in a tea bag for easy removal later.

add in sugar and lemon, reduce heat to low and stir until all the sugar is dissolved.

Bring heat up to medium and bring to a boil. avoid stirring to avoid crystallization. Bring up to 221f (105c) to allow pectin to set. this may occur any where around 221 depending on sugar and acid levels.

To test if pectin has set, have a bunch of spoons ready in the freezer. Put a small blob of jam on a frozen spoon and stick that in the fridge for a minute. if you then push on the jam and the surface wrinkles, its ready. it shouldn't be too runny or too stiff.

sterilized jars by washing thoroughly, rinsing until there is absolutely no soap and drying in a 320f oven

once pectin has set, remove the pot from heat and let sit for ten minutes to cool slightly and start to solidify. you can skim surface or mix in the optional butter now to remove surface scum.

Ladle into sterilized jars. If you're not planning to eat jam right away place a cut to size piece of wax or parchment paper on the surface of the jam to prevent condensation pooling and mold formation. store in cool dry place or fridge for up to 1 year.

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