Fresh strawberry jam bursting with bright flavor is right at your fingertips with this small batch recipe that is as easy as cooking strawberries, lemon and sugar together in a saucepan. It takes under an hour to make from start to finish and doesn’t need a lot of babysitting, special equipment or require pectin!
I love the idea of making jam and jelly when I need it. Or crave it. Finding jams and jellies at the market without high-fructose corn syrup has become increasingly harder and harder. Even the old-fashioned brand that’s been around since the 1800’s is using it now. In my mind I relate them to wholesome, nourishing goodness. Not highly processed sugar. They should be ashamed of themselves.
The secret to cooking it to the right consistency is to put a small plate in your freezer ahead of time. After 20 minutes or so of cooking test it by smearing a small amount over the cold plate, when it ‘sets’ or ‘gels’ up and feels firm to the touch it is ready.
This homemade jam will last a month or longer when stored in a sealed glass jar in your refrigerator and even longer if you were to freeze some of it.
Fresh strawberry jam takes under an hour to make from start to finish and doesn't need a lot of babysitting, special equipment or require pectin!
- Put a small plate in the freezer. Combine sugar, lemon zest and 1 tablespoon lemon juice in a medium saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.
- Add strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels when spread across a very cold plate.
- Cool slightly and pour into 2 pint canning jars and either seal or keep refrigerated or freeze. Unsealed jars will keep for a month or so stored in the refrigerator.