|Nutritional Guidelines (per serving)|
|Servings: About 6 cups (96 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy strawberry jam recipe requires no pectin and can either be processed in a water bath for longer storage or stored in the refrigerator for up to two weeks. It is delightful on all the usual suspects—bread, toast, bagels, English muffins, scones—but is also worth trying on ice cream, sponge and pound cakes, pancakes, waffles, and French toast.
This jam doesn't set up stiff; it's a soft-set jam that will drip from a spoon, so don't think you've done something wrong. You can vary the sweetness or the tartness of this jam by increasing or decreasing the amount of sugar or lemon juice you use.
In a large bowl, crush strawberries in batches, transferring them to a large heavy-bottomed saucepan after each batch has been crushed.
Add sugar and lemon juice to strawberries. Stir over low heat until sugar is dissolved. Increase heat to high and bring strawberry mixture to a full rolling boil while stirring constantly. Reduce heat and continue to boil until mixture reaches 220 F (105 C), stirring frequently.
If you want to process in a water bath for long-term storage, transfer jam to hot sterilized jars, leaving 1/4-inch headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you plan to consume the jam within 2 weeks, transfer jam to plastic containers or canning jars. Wait until it has cooled before sealing and store in the refrigerator for up to three weeks, or in the freezer for up to one year.
Before attempting a home canning project, it is important you know what goes into the canning process and that you have the proper equipment. Canning jars should be made of glass and without any cracks or chips; two lidded jars are the best as they create the tightest seal. To sterilize, you can either wash well with soap and water and then place in a low oven or boil the jars for 15 minutes. You will need sturdy tongs to move the jars, and the tongs need to be sterilized as well (you can simply do this by submerging the ends of the tongs in the boiling water for a few minutes). Everything you use during the canning process should be clean, including dish towels. And, as a general rule, hot jam goes into hot jars and cold jam into cold jars.
If you find yourself with a plethora of fresh berries of different varieties, feel free to include in this recipe, keeping the total amount of berries to 2 pounds. A combination of strawberries with blueberries, raspberries, and/or blackberries will make for a wonderfully delicious jam that you will crave year-round.