Homemade Strawberry Jam
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.
- 2 lbs strawberries, hulled
- 4 cups white sugar
- juice of 1 lemon
- Place the hulled strawberries in a dish and mash until pulpy.
- 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.
- Place pot on stovetop and bring to a rolling boil.
- Stir mixture occasionally to prevent burning.
- Jam is done when dip a cooled spoon into the jam, run your finger across and the jam doesn't fill in the space.
- Place in a clean quart jar or smaller jars.