Blackstrap Strawberry Jam

I’m not going to try to call this a harvest recipe- it’s not strawberry season around here. But that’s the joy of freezing fruit; you can make what you want when you want it.

Blackstrap molasses is a beautiful, dark molasses that’s really intense. Supposedly it gives your food a slight iron boost as well. If you can’t find it, use regular molasses, or just use premade brown sugar.

Blackstrap Strawberry Jam

2 cups frozen whole strawberries

1 cup white sugar

2 tea blackstrap molasses

1 tablespoon lemon juice

12 oz apple pectin

The day before-

In a large bowl mix white sugar and molasses. Mix well for 3 minutes; it should be almost completely incorporated if not fully mixed. It should make a fairly light brown sugar; if it’s not dark enough to your tastes add another teaspoon of molasses and mix well.

Measure out 1 lightly packed cup of brown sugar and add with strawberries to a glass jar. Let sit overnight in the fridge.

The next day-

*I lightly pulsed my berries in the blender first because I didn’t want to mess around with mashing them. A lot of people don’t pulse their fruit and normally I don’t.

Add crushed berries, pectin, and lemon juice to a large saucepot. Bring to a boil and cook down to gelling stage- mine took roughly 15 to 20 minutes.

While jam is cooking, prep 2 quarter pint jars. When jam reaches gel stage, fill jars to 1/4 inch headspace and process for 10 minutes.


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Posted to-

Wow Me Wednesday

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Your Whims Wednesday

Frugal Days, Sustainable Ways

Eat Make Grow

Tasty Thursday

Little House in the Suburbs

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  1. This is a great recipe. I love the brown sugar in it. I have a link party on Wednesdays, and I would love it if you would link this and any other posts. It is called Wednesdays Adorned From Above Link Party. It runs from Wednesday to Sundays.
    I hope to see you there. I am your newest follower, and I would love for your to follow me also. Have a great Day.
    Debi Bolocofsky
    Adorned From Above

  2. Katie,
    Amazing recipe. I love blackstrap molasses, and I never thought of using it in jam. What a great idea. Thank you so much for sharing with Wednesdays Adorned From Above Link Party last week. This weeks Link Party is opened at
    from Wednesday until Sunday.
    Hope to see you there.
    Debi Bolocofsky
    Adorned From Above

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