A simple super fresh morning treat is jam and toast. Get some strawberries and sugar ready to make my Strawberry Jam {easy}.
[Recipe Updated 3/5/19 – Jam doesn’t need to be a summer thing, no no friends. You can make incredible jam in the dead of winter with frozen strawberry! So get yourself a big bag of frozen red berries and let’s get jamming].
Here is the deal. I love Jam. Like I love jam. Jam is totally my jam. Jam jam jam. And summer is coming! Which means fruit for jam. So today I bring you the prettiest and yummiest of jams – Easy Strawberry Jam.
I just said jam 10 times. I am totally that girl that will buy jams every time I travel or visit small little bakeries, farmers markets or boutique shops. So many flavors, colors and ways to eat jam. I mean think about it, it’s fruit, which is already delicious, with sugar, cooked liked crazy!
One of my favorites and easiest jams is strawberry jam. Sweet, simple and perfect for so many things. Biscuits, toast, pancakes, PB&Js, yogurt, oatmeal, ice cream, pound cake… or on a spoon. Plus it’s a fun way to elevate a brunch or bring a hostess gift that is homemade. Fancy huh 👌
Literally you boil the berries with a little sugar and lemon juice. That’s it. Seriously easy. The result will be a ruby red, slightly thick but still a little runny, sweet and delicious fruit spread. No pectin needed. This is more of a freezer jam. I like making a batch and separating it into small jars. Keep one jar in the fridge to eat for a week and freeze the rest.
One thing to remember is that since this jam does not use pectin it is generally a little runnier than jam made with pectin. But when it’s refrigerated it will get thicker.
Yields Makes 3 - 8 oz jars of jam
Ingredients
- 2 lbs. strawberries, washed, hulled and chopped in quarters (fresh or frozen)
- 1 1/2 cup sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- Tiny pinch of salt
Instructions
- Start by freezing 2 spoons in the freezer. You will use them to check that the jam is set later on.
- Pour in strawberries in a bottom heavy pot. On low heat, crush the strawberries until all are lightly mashed up. Mix in the sugar, lemon juice, zest, and salt. Stir until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C), around 12ish minutes. I like using a candy thermometer but if you do not have one, you can definitely eye-ball it until quite thick.
- After jam has boiled for another 6 minutes take off the heat.
- Let jam cool, then transfer to clean sterile glass jars, leaving about 1/2 inch head space, and seal.
- Chill jam in the fridge overnight and enjoy the next day or freeze.
Notes
You can also freeze this jam. Just be sure you have left 1/2-inch of head space in the jar or container so the jam can expand while freezing.
Originally posted 2019-03-05 05:20:45.
Leah says
By Val says