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INGREDIENTS

3 pounds Strawberries, Hulled and Cut into ½-inch Pieces (about 10 cups)
3 cups (21 ounces) Sugar
1 large Granny Smith Apple, Peeled and Shredded (about 1¼ cups)
2 Tbsp Bottled Lemon Juice (using bottled ensures consistent acidity for safety) 

INSTRUCTIONS
  1. Prepare equipment: Place two small plates in the freezer to chill; these will be used to test the jam's consistency later.

  2. Combine ingredients: In a large, heavy-bottomed saucepan or pot, combine the cut strawberries, sugar, shredded Granny Smith apple, and lemon juice.

  3. Cook to dissolve sugar: Cook over medium-low heat, stirring frequently, until the sugar is completely dissolved and the mixture is juicy.

  4. Boil and thicken: Increase the heat to medium-high and bring the mixture to a full, rolling boil that cannot be stirred down. Continue to boil, stirring often to prevent sticking, until the mixture thickens and reaches between 217°F to 220°F on a candy thermometer. This typically takes 15 to 25 minutes.

  5. Test consistency: To test if the jam is ready, place a small spoonful onto one of the chilled plates. Let it sit for a minute or two; if it gels and wrinkles when pushed with a spoon, it is at "setting point" and ready. If it's still runny, continue cooking and retest.

  6. Jar the jam: Carefully transfer the hot jam into clean, sterilized jars, leaving about ¼-inch to ½-inch of headspace at the top.

  7. Seal and store: Top with lids and screw rings tightly. The jars can be processed using a boiling water bath method for long-term shelf-stable storage or simply allowed to cool and stored in the refrigerator for up to several weeks. 

Tips & tricks:

Do not try to make a double batch of this jam in a large pot; rather, make two single batches in separate pots.

Shred the apple on the large holes of the grater. 

Be sure to use a Granny Smith apple.

Meet the Farmer!

Kris is a sixth-generation farmer who grew up on a dairy farm in Northeast Ohio. She and her husband, Cordell, along with their two daughters, Klara and Isabel, own and operate Otter Berry Farm near Perham, MN. They specialize in growing strawberries and also operate a fall corn maze and pumpkin patch.