Secret Ingredient to My Delicious Jam!

In a previous post, I asked you if you could guess the secret ingredient in my strawberry Jam which gives it texture and helped it turn an awesome crystal-clear red. It also made it tastes a little silkier on the tongue and I loved how it spread beautifully on toast.
Here is my secret ingredient is butter and some of you guessed it right. Here is the recipe, which is Merrill’s Mother’s Strawberry Jam:
(adapted from Food52; makes 4 pints)


8 cups hulled and quartered strawberries
4 ½ cups granulated sugar
1 pinch kosher salt
1 lemon – juiced
3 teaspoons cold unsalted butter

1. Put a small porcelain plate in the freezer.

2. Combine the strawberries, sugar, salt, and lemon juice in a large pot and cook it over low heat for about 30 to 40 minutes. The mixture should always be simmering, but not boiling or bubbling and spurting liquid. Test the doneness of the jam by dripping a little but on the cooled plate and tipping it. If it runs quickly it needs to be cooked more. If it runs slowly it is done. You may need to test it a few times before it is done.

3. Remove the jam from the heat and stir in the butter until it melts. Then, scoop the mixture into a sterilized pint jars. Process them for 20 minutes in a hot water bath if you would like to seal them.

4. Allow the jars to cool to room temperature. The jam will set as it seals.
Here source of this and many other great recipes:

Jam Ingredient

In dentistry experience and Continuing Education are everything. Dr. Parvin Carter has over 30 years of experience in Practicing General Dentistry and 25 years in Orthodontics. She has thousands of hours of advanced training. In 2000, Academy of General Dentistry awarded Dr. Carter a Certificate of Mastership (MAGD) in General Dentistry. According to the Journal of the Academy of General Dentistry, only 1% of US dentists achieve this high level of advancement. Dr. Carter is a Certified and Preferred Provider of Invisalign. She has successfully treated over 320 patients with Invisalign.

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