February 18, 2021
This is a super easy recipe that doesn’t require much work at all. The best part of this jam is there is no added processed sugar or pectin used in it. How many times have you brought your berries home and forgotten to pick up the pectin? I know I have, so when I tried this recipe, it was love at first sight. I love how simple it is, the thickness is similar to freezer jam, so not as thick as the conventional, but much healthier. The traditional jam recipe calls for 4 cups of strawberries, 4 cups of sugar, and a pouch of pectin. It’s ok if my spoon does not stand up straight when placed in the jar of jam.
This recipe is naturally sweetened with berries and honey. Bottle it in freshly cleaned mason jars, keep some in your fridge and freeze the remainder. This is great on toast, peanut butter and jam sandwiches, pancakes, as a topping for ice cream or a strawberry shortcake sauce. Knowing that it isn’t full of sugar is a bonus too! I have doubled this recipe and it works fine, just make sure you have it in a wide pot, not a tall narrow one, as this allows the juices to release more.
Quick and Easy Strawberry Jam
- 1 quart of fresh strawberries diced, equals 4 cups
- 2 tsp lemon juice
- 1/4 cup raw honey, if you prefer sweeter jam use 1/3 cup honey
- Put the strawberries and lemon juice in a large open saucepan, turn the stove to medium-high heat.
- Cook for 15 minutes, stirring frequently. The berries will start to release their juices. If little foam surfaces while cooking, skim it off with a spoon.
- Add the honey, stir, and reduce the heat to medium-low.
- Continue cooking the jam for about 10-12 minutes, still stirring frequently.
- The mixture will thicken into a jam consistency as it begins to cool.
- Pour into a sealed glass container such as a mason jar. Jam can be stored in your fridge or frozen for up to a year-but honestly, it will be gone before that. Make sure you leave ½ inch from the top of the jar to allow for expansion when freezing.