Learn to Make a Batch and Preserve it Too!
If you’ve been looking to make your own strawberry jam but feel a bit overwhelmed by the process, check out this super easy recipe! Now you can make, and preserve, your own easy strawberry jam and have it ready to use any time you like. It’s great on pancakes, cheesecake, biscuits and of course…PB&J! The possibilities are endless!
How To:
RECIPE
Easy Strawberry Jam
Ingredients
- 4 lbs strawberries, fresh or frozen
- 4 cups sugar
- 1/2 cup fresh lemon juice
Directions
For Jam:
- Puree strawberries, I like to use my KitchenAid Food Processor and just pulse a few times to get the desired consistency.
- Juice lemons.
- Add all ingredients to a pot and heat over medium low until sugar is completely dissolved.
- Increase heat to high and bring to a rolling boil.
- Boil for 2 minutes then reduce heat to low/medium low. Strawberries should just be simmering.
- Simmer for 25-30 minutes or until it reaches your desired thickness. Remember that it will continue to thicken a little as it cools.
To Can:
- Prior to beginning jam, wash all jars thoroughly and place in an oven set at 200 degrees.
- Prepare your water bath or steam canner by filling with appropriate amount of water and start heating it up and placing a rack at the bottom
- Once you complete step 6 above, fill each jar to 1/4″ headspace.
- Use a knife or other long pointy tool to pop any air bubbles.
- Thoroughly clean your jar rims using a clean cloth or paper towel. You can use white vinegar or just plain water.
- Add your lids and rings, finger tighten the rings.
- Place your jars into the canner.
- Water bath or steam can for 10 minutes.
- Let sit for 5 minutes before removing from the canner and allow to sit undisturbed for 24 hours.
- Check your jars for a proper seal, wash them, label them and you’re done!!
If you are not canning, all you have to do is let place your jam in your jars and put in the refrigerator for storage.
This recipe can be halved or doubled and works great with other berries too!! Some of them, like raspberries, won’t need any lemon juice as they have enough pectin in them already. Let me know what you think if you decide to give this a try!!
