Strawberry Cinnamon Jam
A delicious jam of strawberries and cinnamon that will be perfect for the holidays, summer picnics, or on baked goods any time of the year.
Equipment
- Silicone Spoon
- 2 qt Pot
- Food Processor
- Spoons
Ingredients
- 1 lb Strawberries
- 1½ tbsp Lemon Juice
- 2 cups Sugar
- ½ tsp Ground Cinnamon
Instructions
- Place several silverware spoons in the freezer. These will help test the jam cosistancy later.
- Cut all the red off on the strawberries, leaving the stem and white cores to dispose of as this will make a richer strawberry flavor.
- Put the strawberries in the food processor for about 20 sec. until all the big chunks of strawberries are gone.
- Add strawberries puree to a 2qt saucepan on almost half heat.
- Add lemon and cinnamon. Stir well.
- Once the puree starts bubbling, stir and after you stir the puree is still bubbling then add the sugar.
- Keep on heat while stirring frequently.
- Scrape off any foam that forms as this will mess up the jam consistancy.
- Grab one of the spoons out of the freezer and put a couple of drops on it. Let it cool for about 1 min. Using a clean finger divide the jam on the spoon in half. If the jam seperates and stays seperated then the jam is ready. If the jam goes back together it needs a couple more minutes. Repeat process with spoons from freezer until jam stays divided.
- Using a funnel, pour jam from pot into jam jars.
- Let cool completley before trying.
- Refridgerate when cool or bathe in a hot water bath for shelf stable jams. See the link for the how to: