Kimchi & Cornbread

Homemade Strawberry Jam

Uncategorized | April 5, 2016 | By

Nothing beats homemade jam. You can taste the freshness of the berries and it’s not that synthetic flavor that you get from most store bought jams and jellies. I also love the chunky fruit in it when I spread it across some homemade bread or a scone.

My husband and I were heading to Atlanta over the weekend and decided to stop at a u-pick strawberry field along the way. The weather was perfect and it was a good time. It’s really nice to just take a break and enjoy life for a bit.

This recipe is so simple and only yields a quart which seems like a lot but I’ve already got plans for the jam plus maybe a slice or two of toast. Also there is no pectin in this recipe, except what exists naturally in the fruit, so it’s not as thick as a store bought jam would be but feel free to add some if you don’t like the consistency.

Strawberry Jam
Easy and yummy three ingredient jam.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 2 lbs strawberries, hulled
  2. 4 cups white sugar
  3. juice of 1 lemon
  1. Place the hulled strawberries in a dish and mash until pulpy.
  2. Place strawberry mash, sugar, and lemon juice into a heavy bottomed pot and mix well. Us e a pot that is larger than you think you will need because when the mixture heats up it will bubble and rise.
  3. Place pot on stovetop and bring to a rolling boil.
  4. Stir mixture occasionally to prevent burning.
  5. Jam is done when dip a cooled spoon into the jam, run your finger across and the jam doesn't fill in the space.
  6. Place in a clean quart jar or smaller jars.
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