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Strawberry Jam and Fruity Jam Cake Glaze

Posted By Suzanne McMinn On March 4, 2009 @ 1:05 am In Home Canning,Jams & Jellies,The Farmhouse Table | 30 Comments


I was lucky enough to get hooked up with one of those people who drive up from Florida with hundreds of pounds of fresh strawberries late every winter and I got about 20 pounds of them. I turned them into 11 pints and 7 half-pints of strawberry jam, with enough leftover for sliced strawberries for desserts!


I love strawberries. And peaches and apricots and blackberries and… I never can pick a favorite. I love to make jam, too. If you’ve never canned before, check out my How to Can: Hot Water Bath Method. It’s easy! You can do it.


How to make Strawberry Jam:

5 cups crushed strawberries
1/4 cup lemon juice
1 1.75-ounce package fruit pectin
7 cups sugar

Wash and hull strawberries. Crush one layer at a time with a potato masher. Get your water boiling in your canning pot, rack tucked inside. Boil lids in a small pan then remove to dry on a paper towel using tongs. While water is coming to a boil in your big pot, place crushed strawberries in another large pot with the lemon juice. Add pectin and bring to a full, rolling boil. (Add 1/2 teaspoon butter to reduce foaming.)

Meanwhile, get your sugar measured and ready. As soon as strawberries, lemon juice, and pectin are at the boil, add sugar all at once. Return to boil and keep at the full, rolling boil for one minute. Remove from heat and ladle immediately into clean, sterilized jars. Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes. Remove jars and place upright on a cutting board or rack to cool and let stand undisturbed for 24 hours. Store in a cool, dry location.

I brought a jar over to Georgia. She called me later and told me she took her jar inside, sat down in her favorite chair, and ate the whole thing with a spoon. When I’m a little old lady, I want to be just like her.

Because I love jam and usually have lots of it, I like to make other things with jam, especially since I can’t always get fresh fruit. I made up this simple cake topping that works great with any fruit jam as well as apple butter. And it’s scrumptious.


How to make Fruity Jam Cake Glaze:

4 ounces (half a jam-size jar) jam
3 tablespoons butter
1 1/2 cups powdered sugar
3 tablespoons hot water

In a small saucepan, melt butter. Add jam, stirring to blend. Remove from heat and transfer to a medium-size bowl. Add sifted powdered sugar and hot water; stir well. If necessary, add additional hot water to bring glaze to drizzling consistency. (Makes enough to glaze a 10-inch tube or bundt cake.) This is so easy.

Strawberry Fruit Jam Glaze over pound cake. Yummy!

See these recipes at Farm Bell Recipes for the handy print pages and to save them to your recipe box:
Strawberry Jam
Fruity Jam Cake Glaze


See All My Recipes


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