This strawberry jam is super easy, ready in under 30 minutes with only 5 minutes of prep work. Great way to use leftover strawberries. Without pectin or preservatives, homemade is always better.
I used to be intimidated by the whole process of canning and boiling jars and whatnot. And even when I would do all of that, I still was not confident if I did it right, and if I should be eating that jam after a few months. To solve my problem, I just make it fresh whenever I find my favorite fruits are in season. You do not have to be intimidated by homemade jam. If you don’t want to go through the trouble of canning, you can still enjoy delicious fresh strawberry jam.
I recently found beautiful strawberries in my local farmers market so naturally I bought a bunch. I have been making this jam for almost 9 years now and let me tell you it is super easy yet super satisfying and delicious. I do not go through the trouble of canning the jam because I personally prefer fresh jam. This jam stays fresh in the refrigerator for 3-4 weeks because of the addition of lemon juice. I don’t use any artificial pectin or thickener to thicken this jam because I find strawberries are naturally full of pectin. And once cooked enough they form a jelly like texture. I love fresh jam in the mornings with some freshly baked biscuits. So, let’s get started!!
Servings : Makes 1-2 pints or 1 small jar
Preparation Time : 30 minutes
Ingredients
2 cups fresh strawberries, hulled and chopped, about 2 pounds
1 1 /4 cup sugar
1 lemon zest
1 lemon juice, about 2 -3 tablespoons
Directions
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 5 minutes, until the sugar is dissolved.
Add the strawberries and continue to cook over medium low heat for 20 minutes, until the strawberries release their juices and the mixture boils slowly.
Mash with potato masher until desired consistency.
The jam should coat the back of a spoon. And when you run your finger through the center, it should stay separated.
Pour carefully into 2-pint canning jars and let it come to room temperature before refrigerating. Keep refrigerated.
Lasts 3-4 weeks.
View Recipe : Click Here
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