Every year, I make the 45 minute trek to Poteet, Texas, for a flat of strawberries. Poteet is just south of San Antonio and is known as the Strawberry Capital of Texas. They even host the annual Poteet Strawberry Festival celebrating the many strawberry farmers in the area. The soil in Poteet is sandy, making it perfect for growing these luscious berries. Here is my recipe for strawberry jam that only uses about 2 pints of berries.
Fresh Poteet Strawberry Jam
- 4 cups fresh chopped strawberries (must be an exact measurement)
- 2 cups sugar (I used turbinado sugar)
- 2 TBS orange liqueur
- 1 tsp lemon zest
- Place a small glass plate in the freezer. You will use this as a tester to determine if your jam is done.
- Put all ingredients in a medium sauce pan. Bring to a boil on medium heat. Skim any foam that appears off the top.
- Continue cooking the mixture on low to medium heat for around 15 minutes. It is going to continuously bubble, which is what you want. Stir frequently. The mixture will begin to thicken.
- Place a small amount on the plate you placed in the freezer. If the jam slides down quickly, continue cooking. If it is slow & thick, it’s done.
- Place in a canning jar. Flip the jar over for at least 10 minutes. Then flip upright again & let cool. Refrigerate for up to 2 weeks. Makes 2 cups.