Quick & Easy Strawberry Jam
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.
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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
Ingredients
- 2 cups strawberries hulled and sliced
- ½ cup granulated sugar
Instructions
- 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
(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!
how do you seal the lid?
Mine sealed by itself when it was upside down. Yours should too!
Will the jam recipe turn out if I use 1/4 cup sugar per 2 cup of berries?
I haven't tried it, but I don't see why it wouldn't. If you give it a try, I would love to hear how it came out for you!
i make this all the time but in the south it,s call freezer jelly ,it,last quite a long time
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That's awesome! Thanks for the info. 🙂
Mom used to make uncooked berry jam she used sugar and powdered pectin or certo. mash strawberries or any berry fruit add sugar to taste add pectin and cook for less than a minute then put in sterilized jars and freeze. It does not freeze hard and can be eaten right from the freezer very yummy as well it looks like fresh mashed strawberries. cool before freezing.
Great information! Thank you for sharing with me, Jeanne!
if you just put it in a container, and refrigerate it how long will it last? I think it would be great on ice cream!
Miranda this is a great recipe that we will try. My daughter has a 5 year old and is feeding him all natural. As a baby we made our own babyfood
I want to let you know that I made this jam with Truvia baking blend and it turned out wonderfully. you have to adjust the amount though to 1/4 cup instead of the half cup sugar. it didn't seem to thicken too much so I added just a teaspoon of potato starch. this will be delicious on pancakes or waffles and much healthier than that nasty artificial syrup.
That's awesome, Donna! I'm so happy you stopped by and let me know!
I love Yummly
Me too!
can I use Truvia baking blend instead of sugar?
I haven't tried it, Donna. I want to say that it will, but I can't be positive. If you try it, I would love to hear your results!
This recipe looks so easy and delicious. If I let the lid seal, how long will it keep? Also, can I freeze this jam if I seal the lids? I freeze a lot of things in glass jars, but I never use seal-able lids, so I am wondering if it would be better kept out of the freezer and keep fine in the pantry. Can't wait to try this!
Hi Barbara! If you let the lid seal, it'll keep for at least a year. It's best to keep it in a cool, dark, and dry area. I've never placed something I've canned in the freezer. I would think that it may pop the seal, but I'm not positive. I do know for sure that it would keep wonderfully in your pantry though. 😀 I hope that helps and thank you for commenting!