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.