Perfect Strawberry Jam (No Pectin Necessary)
An easy, not-crazy-sweet favorite in our home. We love jam that lets the fruit shine and isn't overbearingly sweet - this is our perfect Strawberry Jam.
Ingredients
- 1 lb Strawberries, washed
- 1/2-3/4 cup granulated sugar (we prefer 1/2 cup, while most regular recipes call for 1 1/2 cups of sugar - taste the sweetness to suit your preference!)
- 2 Tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Remove strawberry hulls, and slice. Add them to a small saucepan, and mix the sugar in well.
- Preheat your oven to 400 deg F (204 deg C). Thoroughly wash and dry your glass jars and lids. Set the jars on an oven safe tray (NOT the lids, just the glass jars).
- Set the stove to medium heat, bringing the strawberries to a boil, stirring every minute or so to make sure they don't stick or burn at the bottom.
- Add the lemon juice and zest, and stir in well.
- Meanwhile, "bake" your glass jars in your oven for 20 min to sanitize. I like for these to still be hot when I pour in my jam because it will help them seal. When they are done, use metal tongs to handle the jars - please be careful not to touch them.
- Boil until the jam reaches 220 deg F (104 deg C). This can take anywhere from 15-30 min depending on your stove, pan, and the water content of your strawberries. Stay with it! Don't be tempted to raise the heat. :) Once it reaches temperature, remove from heat.
- Use clean instruments to pour it into your hot glass jars, and quickly and tightly seal their lids on. Let them cool at room temperature - the metal lids should indent down to indicate they are sealed. My jam lasts months this way (this has been our method for years).