Ever since I was a little kid strawberry jell and jam has been my favorite. This three-ingredient strawberry jam is so yummy and super easy to make with no added pectin and no special canning tools needed.
Calling all jam and jelly lovers! If you enjoy cooking and baking, and don鈥檛 mind standing around the stovetop and stirring a delectable strawberry jam, then this recipe is for you. It takes a bit of active time, but it is so worth it.
There is something comforting about taking a slice of homemade bread and spreading homemade three-ingredient strawberry jam on it. If I can do it, you can do it. Let鈥檚 get started!
Ingredients
Instructions
Begin by washing the strawberries and then cut them up into small chunks and place them in a large bowl. You can also just place them right in your big pot as well.
Wash a medium lemon and cut it in half. Then squeeze the juice from one of the lemon halves into the bowl of strawberries. It winds up being 1 1/2 to 2 tablespoons of lemon juice. You can just use storebought lemon juice as well.
Now add the white granulated sugar to the berries. The general rule is for every pound of berries, add 1 cup of sugar.
Give the bowl a good stir. And then let the berries sit for about 30 minutes.
Add the strawberry mixture to a large pot or dutch oven. It will bubble up, so make sure you are using a deep pot.
Set the burner heat to medium/medium/high and heat and cook the berries down, stirring occasionally at first and then constantly. Bring it to a boil, this will take 20 to 30 minutes. The ideal temp to bring it to is 220 F/104 C. It will turn a dark deep red color and be bubbling when it is ready to go.
If you aren't using a candy thermometer you can easily test the jam to see if it is ready. There are a few ways to tell:
Bring up the back of your spoon, if it sticks to the back and doesn't run off or barely drips off, that is a good indication it is done.
Another way to tell is to take a freezing cold plate and add a little bit to it. It will cool it down quickly, and then run your spoon or finger straight through it. And the jam will stay apart, it won't come back together filling the little gap you made.
Now remove it from the heat and then keep stirring it while it cools down for a few minutes.
Run really hot water over your mason jars or whatever containers you decide to use. That way you are pouring the warm jam into a warm jar.
Use a spoon or ladle and pour the jam into the jars.
Screw on the lids and store in the refrigerator. Not in the pantry. This style of easy jam needs to go in the fridge or you can also freeze it.
You can use it while it is still warm before storing it. Or when you want to use it, take it out of the fridge and let it sit for 10 to 15 minutes so it is easier to spread. Spread it on a piece of toast or make peanut butter and jam/jelly sandwiches, whatever you want to do. Enjoy!
You may print the FULL recipe here. On my website.
Watch the video tutorial here:
