Easy Strawberry Jam

By christoph

Fresh strawberries offer the flavor of spring in the easy to make, no pectin jam.

Ingredients

• 2 pounds fresh strawberries, washed and hulled
• 3 cups of sugar (more or less to taste)
• 1/4 cup fresh lemon juice

Details

Servings 6
Preparation time 15mins
Cooking time 40mins
Adapted from jamesandeverett.com

Preparation

Step 1

Wash, drain, and hull your strawberries.
In a large bowl, crush the berries in batches using a potato masher. Transfer the crushed berries into a large heavy-bottomed sauce pan. Add the juice that was collected in the bowl that you used to crush the berries. Add sugar and lemon, and heat over a medium heat while stirring until the sugar is dissolved.

Increase the heat to high and bring the strawberry mixture to a boil, stirring constantly (as the mixture boils it will increase dramatically in volume, use caution and do not leave unattended). When the jam has come to a complete boil, reduce heat medium high and continue to boil until the mixture reaches a temperature of 220°F, stirring often. Use a candy thermometer to monitor temperature.

Remove from heat and allow to cool. Transfer into jars or storage containers. Jam can be held in the refrigerator for up to three weeks, or frozen for up to a year.