This recipe has half the usual sugar, no pectin, and twice the flavor!
We use thawed, frozen, organic strawberries from Costco, which is more affordable, and it turns out great.
This fabulous, easy jam could obviously also be made with raspberries too, of which we grow a lot.
Easy Strawberry Jam Recipe
8 cups of fresh or frozen strawberries
2 cups sugar
2 Tablespoons of lemon juice
If strawberries are frozen, first thaw them. Put strawberries in a blender and blend to a pulp. If you want more bits of fruit, mash with a fork or potato masher.
Remeasure the berry pulp. I usually have about 3 cups at this point. The amount of sugar should be about 2/3 the volume of the berry pulp. You can add more if you want it to be sweeter, but the 2/3 ratio allows the flavor of the strawberries to shine.
Add all ingredients to a large deep pot (things will splatter). Cook on medium heat until the sugar is dissolved.
Turn to high and cook for about 5-10 minutes, depending on how thick or runny you want your jelly. The usual instructions say to cook until the mixture comes to 220º F, but I take it off at about 205º.
Let cool, then put in a jar. This makes about a pint. Store it in the refrigerator.
Thank you, Polly. I’ll try this!
Yummy. Yummy. Thank you for sharing. I will make this soon!