How to make Strawberry Jam: Want to make a Strawberry Jam with all those strawberries? You must try this Easy Strawberry Jam Recipe with no pectin!
It’s Secret Recipe Club reveal day! 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 (including her raspberry jam) 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 Valentine’s day, and once I saw all the gorgeous red strawberries on sale, I knew I wanted to make strawberry jam!
Have you ever wondered how to make Strawberry Jam? My tried and true strawberry jam recipe adds lemon juice (lemon juice helps the jam set up and will also help prevent the growth of bacteria), so I went with my 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.
I reduced the amount of sugar since the strawberries were so sweet and added lemon juice. (Lemon juice is naturally high in pectin and will help the jam set.)
How to make Strawberry Jam: Easy Strawberry Jam Recipe with no pectinPrint
Quick and Easy Strawberry Jam Recipe with no pectin
An Easy Strawberry Jam Recipe with no pectin!
- Yield: about 1 3/4 cups
- 16 oz strawberries, hulled and coarsely chopped
- 3/4 cup of sugar
- 2 tbs lemon juice
- In a heavy bottom saucepan, 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)
Makes about 1 3/4 cups
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?Don't miss any more posts! You can follow along on Feedly, Bloglovin', your favorite feed reader, or by signing up via email. Just click on one of the icons below: