Homemade Strawberry Jam: No pectin, incredibly flavorful 3-ingredient Strawberry Jam.
Hi, you guys!
First, I must confess; I ate THAT entire jar all by myself. I didn’t even bother making toast. I just stuck a spoon in there and went at it…
So it’s Friday and we’re having strawberries! I am having my way with berries this year, ain’t I? I started early, too. Remember that Strawberry Coconut Oatmeal Crunch Pie?? That was waaayyy back in early 2014.
Which reminds me! Do you know that half the year is gone?!? How does that happen so fast?
Remember when we were in high school and the time just would.not.pass? Now, suddenly, just as I’m getting ready to lie about my age, boom! The years just fly.
BUT, life is good! I can’t complain. And if it must go this fast, that’s fine by me as long as I get to live to eternity.
Also? I better find the fountain of youth before I hit 68.
If you recall, last week I shared my grandma’s recipe for Homemade Strawberry Juice and promised to come back this week with her recipe for Homemade Strawberry Jam.
Everything Baba made was simple; fresh ingredients, 2 to 3 seasonings, and LOVE. And everything she fed us was made from scratch, including bread, cheese, juice, jam, etc… Which is probably the reason(s) why I’ve never had a Big Mac, nor am I familiar with places like Wendy’s or White Castle… I was spoiled with homemade, good-for-you food.
Also?? She gave birth to 4 kids in the “comforts” of her own home, without a doctor or nurse. So, practically, she’s a Saint! I’m pretty sure she and Jesus are like *this* up there.
The recipe for our delicious Jam does not differ much from the recipe for Strawberry Juice. The process is the same, but you have a choice of removing the pot from the burner at 30 minutes or at 45 minutes. If you go with the 30 minutes, you can make both, Juice and Jam. If you go with 45 minutes, you are choosing to go with Jam, only. Read the recipe(s), it will make sense, I promise.
Have a wonderful weekend!
- 2-pounds fresh strawberries, cleaned and halved
- 2-cups sugar
- 1 large lemon, juiced
- 2 canning jars
- Place half of the strawberries in a large bowl; cover with 1-cup of sugar.
- Add the remaining strawberries and sprinkle with the rest of the sugar.
- Stir in lemon juice.
- Cover the bowl and place in the fridge for 24 hours.
- Transfer the berries and the juice into a large saucepan.
- Over medium-high heat, bring the mixture to a boil; turn the heat down and continue to simmer for 45 to 50 minutes, or until mixture is thick and reduced. Mixture will continue to thicken as it stands.
- In the meantime, preheat oven to 170 Fahrenheit.
- Wash the jars and place them on a baking sheet.
- Transfer baking sheet to oven and let sit in the oven for 30 minutes.
- Sterilize the lids by placing them in a bowl and pour boiling water right over them.
- Remove jars from the oven.
- Transfer the prepared jam into the jars.
- Seal with the lids and let completely cool.
- Store in a dry, dark place.
- Refrigerate after opening.