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, at the peak of ripeness, with sugar, cooked liked crazy!
Even my friends know my obsession with jam as evident from the cute care packages filled with jam that I have gotten before. I’ve got good friends 😉 Sorry had to brag about them. So there is nothing more exciting than farmer’s market season with fruit for JAM!
One of my favorites and easiest ones 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 1-3 weeks 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.
Makes 3 – 8 oz jars of jam.
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.
- 2 lbs. strawberries, washed, hulled and chopped in quarters
- 1 1/2 cup sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- Tiny pinch of salt
Start by freezing 2 spoons in the freezer. You will use them to check that the jam is set later on.
In a heavy bottomed saucepan, crush strawberries in batches until all are lightly mashed up. Mix in the sugar, lemon juice, zest, and salt. Stir over low heat 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 6-12 minutes. I like using a candy thermometer but if you do not have one, you can definitely eye-ball it. Just boil for about 10ish minutes until thick and perfect the spoon test below.
After jam has boiled for about 6 to 8 minutes, dribble some hot jam from the pot onto the frozen spoon and wait a few seconds for it to cool. Run you finger through the jam and if it makes a clear path through the jam and doesn’t fill in, then you have a good set.
Let jam cool, then transfer to clean sterile glass jars, leaving about 1/2 inch head space, and seal.
Good luck not eating a jar in one day 😉