Seth’s Strawberry Jam (& second dates)

On our second date, Seth brought me homemade jam instead of flowers.

“I thought you could get more use out of it.”

That, to me, was the height of romance.

The next morning, I spread some on my toast. Sweet, fresh, fragrant. It was better than I’d imagined. Much like our second date.

Since then, he has not only brought me flowers (hand picked and arranged by himself) numerous times, but he’s given me more jars of jam.

And now, after last week, I know how to make the magical jam. The romantic jam.

Turns out, it’s the same recipe that’s on the back of the Sure-Jell box. But y’know what? It works. We work.

Seth’s Strawberry Jam

4 cups whole, fresh strawberries, mashed to equal 2 cups*

4 cups sugar

2 tsp. lemon juice

1 packet Sure-Jell, prepared according to package instructions.

In a large glass bowl, combine the strawberries and sugar and mix together well. It’s best to do this with a large, flat-bottomed glass. The even pressure helps to make sure the sugar dissolves relatively quickly and evenly. Stop mixing/scraping when you no longer hear sugar granules along the bottom of the bowl. Stir in lemon juice.

When the mixture is thoroughly mixed and the sugar is completely dissolved, prepare the Sure-Jell according to the instructions and pour the hot liquid into the strawberry and sugar mixture. Stir to combine, mixture will thicken within minutes.

Using a ladle, fill mason jars with sealing lids to ½ inch from the top before securing lids tightly.*

Freeze until ready to use.

*Crushing up the strawberries works best by laying them out on a baking sheet and pressing with a large flat-bottomed glass (the same one you’ll use to mix the berries and sugar).

*This recipe is not shelf-stable as there is no boiling or sealing the jars. But the jam will keep in the freezer for years (yep) and last for about two months in the fridge after opened.

*Recipe from Sure-Jell

4 thoughts on “Seth’s Strawberry Jam (& second dates)

  1. […] It wasn’t until I dusted off my own two-piece tube pan (given to me by my grandmother years and years ago, getting carried from house to house on the off chance I’d suddenly be struck with the urge to make a dessert I had no interest in), that I realized what I’d been missing out on for nearly two decades of my life. Yes, it was light. Yes, it was delicately sweet. Yes, it was delicious! Especially when paired with fresh whipped cream and macerated berries (or even some jam!) […]

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