We crossed over to the spring season a couple weeks ago, although it didn’t feel like it in Minnesota until this past weekend. Now that the snow is finally melting and things are starting to feel more spring-like, I have been inspired to post my favorite strawberry jam recipe so everyone can be prepared when the canning season finally hits.
Every season, I make my way down to the St. Paul Farmer’s Market to get my paws on the first batch of strawberries the farmer’s offer. I prefer to go to the downtown St. Paul market because I enjoy the drive next to the river and love being surrounded by the gorgeous brick, historic buildings. Not only is the setting incomparable, I also love this particular market because everything is locally grown and the selection and pricing is great.
Back to the jam…
I favor this recipe because it is very simple and oh-so delicious. The only ingredients are strawberries, sugar and lemon juice.
Ingredients:
- 2 lbs fresh, hulled strawberries
- 4 cups organic sugar
- ¼ cup lemon fresh squeezed juice
In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. I use a potato masher for this.
In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil.
Boil, stirring often, until the mixture reaches 220 °F (105 C). This can take 15-20 minutes but it is crucial you let the sauce reach 220° F otherwise it will not be jam consistency. Heavier bottomed pots seem to work better for heating.
Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath for 10 minutes. If the jam is going to be eaten right away, don’t bother with processing and just refrigerate.
What is your favorite jam to eat or make?
Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.
Nice job.
How long do you process?
10 minutes.
I didn’t know you could make jam without pectin!!
Some jams you can, but not all. Apples and pears for example naturally have pectin, so I add them to a lot of my recipes to keep from having to add any additional pectin. 🙂
Cool recipe. I’ve never tried making jam before.
It is a great place to begin if you haven’t canned. If you have canned, then you’ll love how easy jams are! They make great gifts too.
Thanks for sharing this great recipe.
I have to try this great recipe, thanks for sharing! 🙂
Thanks for the recipe. I made it today. I didn’t have any lemons on hand, so I used 4 tablespoons of balsamic vinegar instead.
Oh I have never tried it that way. Sounds great! How did it taste?
This looks delicious! I am pinning this right away! Thanks!
Awesome! I’m definitely trying this! Thanks for sharing. 🙂
Looks great–I need to make this! Thanks for sharing.
Thanks for the great recipe! YUM!
i have fresh blackberries and peaches from my yard, i am going to try this and make blackberrypeach jam.
i was looking for a pectin free recipe! thanks!
Wow, that sounds delicious. Will you let me know how it turns out?
Very easy recipe, added 1/2 teaspoon of sea salt, really makes the flavor come out and balances the sweetness. Also added a pat of butter toward the end of cooking, it causes the scum that forms to disappear. stir well after adding the butter until you see the scum disappear. The jam tastes much better without adding pectin.
This comment made my night when I read it! So happy you like the recipe and I really appreciate your feedback!