I am absolutely in love with strawberry jam. I have been since I was a little girl. Every summer I would get a half pint jar of wild strawberry jam my aunt had canned. If I was staying with my gram's the week or two my aunt was picking wild strawberries, we would be up there picking and hulling. I think that made it even more special when I got a jar. She's long since passed away from cancer, but the memories and joy I had with her and my gram live on along with my love for homemade strawberry jam.
We had a birthday to celebrate at Chuck E. Cheese's last Saturday, but before we went down there we made a trip to the farmer's market. I found these beautiful strawberries calling my name. They were so sweet and tasted so much better than the supermarket strawberries I'm now used to eating. I'm hoping to get back up there next weekend to get more of the strawberries if they have them.
Aren't they so vibrant and beautiful? Don't mind the ugly green olive color sink in the background.
I could eat this right out of the jar. I may have had a couple tastes straight out of the jar. It's okay though, I'm quality control. My recipe only makes on half pint jar of strawberry jam, but you can always double or triple the recipe. I had originally canned it, by tipping the jar upside down with the very hot jam in it. It sealed the jar, but I ended up unsealing it after a couple of days for pictures and tasting.
Quick and Easy Strawberry Jam
- 2 cups strawberries hulled and sliced
- ½ cup granulated sugar
- In a medium saucepan, add in the strawberries and sugar. Turn the heat on to medium and stir until the sugar starts to dissolve into the strawberry juice.
- With the back of your spoon, mash the strawberries to help break down the strawberries. Keep stirring occasionally and mashing the strawberries with the back of the spoon.
- Once the strawberries break down and the syrup thickens, remove from the heat. It will start to coat the back of your spoon. The entire process took me about 25 minutes.
- I poured my jam into a sterilized half-pint jar with a sterilized lip and ring. I tipped it upside down and let it cool. You can just pour your jam in a container and let it cool. Then place the container or canning jar in the fridge until you're ready to use it.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
I hope you make this quick and easy strawberry jam when you need a homemade jam fix!