Simple Stovetop Strawberry Jam|Visual Recipe Tutorial

This Simple Stove Top Strawberry Jam was inspired by my love of summer and  strawberries. It’s very similar to the Cranberry Jam that I make every winter. See how easy it is to make by following the steps in this A+mazing visual recipe tutorial. You won’t regret it.
Watch the Youtube video (above) then follow each step of the recipe through the photos.

Ingredients

12 ounces fresh or frozen strawberries, washed and stemmed
1/2 cup granulated cane sugar
1/2 cup juice of one medium oranges
2 tablespoons lemon juice
1/4 teaspoon orange extract
and 3 tablespoons cornstarch

Preparation

STEP I:

In a medium saucepan, combine strawberries, sugar, orange juice, lemon juice, and orange extract.

STEP 2:

Bring to a boil; reduce heat to low, cover and simmer, stirring and mashing occasionally with a slotted spoon until sauce has thickened, about 30 minutes. Add cornstarch to a few teaspoons of hot water until a paste is formed. Add this to jam.

Continue simmering for 15-20 more minutes until thick. Remove from heat.

STEP 3:

Turn off heat and allow to sit for 15 minutes undisturbed. Allow jam to cool. Transfer to container with a lid and refrigerate up to three weeks.

Simple Stovetop Strawberry Jam|Full Recipe

12 ounces fresh or frozen strawberries, washed and stemmed
1/2 cup fresh orange juice
1/2 cup granulated cane sugar
juice of one medium oranges
2 tablespoons lemon juice
1/4 teaspoon orange extract
and 3 tablespoons cornstarch

  1. In a medium saucepan, combine strawberries, sugar, orange juice, lemon juice, and orange extract. Bring to a boil; reduce heat to low, cover and simmer, stirring and mashing occasionally with a slotted spoon until sauce has thickened, about 30 minutes.
  2. Add cornstarch to a few teaspoons of hot water until a paste is formed. Add this to jam.
  3. Continue simmering for 15-20 more minutes until thick. Remove from heat.
  4. Turn off heat and allow to sit for 15 minutes undisturbed. Allow jam to cool. Transfer to container with a lid and refrigerate up to three weeks.
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