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Simple Strawberry Jam Recipe

You will LOVE this Simple Strawberry Jam – no pectin, no canning, no fuss from Elizabehth!

Make a simple strawberry jam to add to your breakfast, brunch or tea table as a special touch. Spreading it on toast, biscuits, muffins, bagels, croissants, waffles or pancakes feels decadent – it truly is a treat!

I was inspired to create this simple recipe because: (1) I had a craving for homemade jam like my mom made when we were kids, (2) I had a dozen or so strawberries that were ripe (my kids won’t eat them unless they are firm – didn’t want them to go to waste), and (3) I didn’t want the hassle of canning, I didn’t have any pectin and I didn’t have the large quantity of strawberries and sugar required for the old-fashioned recipes.   So into the kitchen I went and here’s what I whipped up. – Elizabeth

Simple Strawberry Jam

(Yields approx. ¾ cup/6 oz. of jam depending on size of your strawberries)

Ingredients

  • 12 ripe medium/large strawberries (washed, dried, hulled & mashed)
  • ¾ cup sugar
  • 1 Tbsp. fresh lemon juice

Instructions

  • Pour all ingredients into a non-stick saucepan.
  • Cook on low heat, stirring occasionally until all sugar is dissolved, about 15-20 minutes.
  • Turn heat up to medium and bring to a slight boil for an additional 30-35 minutes (stirring occasionally) until mixture has thickened to a jam consistency.
  • Remove from heat and cool before storing in an airtight container.
  • Store in refrigerator.

Note this is a great “make ahead recipe” so all you have to do in the morning is pull it out of the refrigerator!

 

 

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6 Comments
  1. Yummy! How long does it last in the fridge? Homemade jam is the BEST!

  2. Elizabeth says “There are no preservatives in this fresh jam. Although it probably won’t last a week, make sure to eat it up within 7-10 days.”

  3. My sister in law makes this for us she freezes it. I keep much longer so you can use it all year. Know I know how she does it thanks guys!

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