It's reveal day for the Secret Recipe Club and I'm sharing a yummy recipe for a quick Strawberry Jam. The recipe is so easy, it doesn't even have pectin!
This month, my assigned blog is It's Yummy to my Tummy. Heather's blog is packed full of family friendly recipes and I found quite a few that were just my style. You definitely need to visit her blog for a few new recipes.
I had my recipe choices narrowed down to 3 and was having a hard time deciding which one I should make. I ended up taking a last minute trip to the grocery store on Valentines day and once I saw all the gorgeous red strawberries on sale, I knew I wanted to use her easy jam recipe.
Didn't the strawberry jam turn out gorgeous! My entire family thought this was the best thing ever. The jam was so good with cream cheese on leftover crusty french bread. I think it will be even yummier mixed into Greek yogurt, drizzled on top of ice cream or waffles with a bit of whipped cream.
Quick Strawberry Jam adapted from Yummy to my Tummy
- 16 oz strawberries, hulled and coarsely chopped
- 3/4 cup of sugar
- 2 tbs lemon juice
- In a heavy bottom sauce pan, mix strawberries, sugar, and lemon juice.
- Stir over med-low heat until the sugar is dissolved.
- Increase heat to med-high and bring mixture to a rolling boil.
- Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)
- Transfer jam to a jar and let cool to room temperature.
- Seal jars and store in refrigerator for about 10 days (or freeze)
Additional tips: If you have a candy thermometer, when the jam reaches 215 F, it's ready.
If you want a less chunky jam, you can process fruit in a food processor before cooking or use an immersion blender while fruit cooks.
Enjoy! What are some of your favorite uses for jam?