Organic strawberries were on super sale at Wholefoods about two months ago. so I stocked up and bought four pounds. Washed, diced and froze them for smoothies. But over the weekend we were out of jam and the cost of good quality jam is outrageous. So I decided to whip some up and I’m so pleased with the outcome. This was the easiest jam I’ve ever made and it made so much! I only used two pounds of strawberry for the first batch and I pureed it so I could eat it as well. If there are berry chunks it usually doesn’t sit well in my gut. It’s also pectin free. Enjoy!
- 2.5 cups of strawberries (equivalent to about two pounds)
- 1 cup of sugar
- 1/4 cup of honey
- 2.5 tbsp of fresh lemon juice (you could probably also used jar lemon juice)
Add the strawberries, sugar and honey to a blender and puree. Pour int a saucepan and mix in lemon juice. Cook on medium-high until the mixture comes to a rolling boil. Lower the heat and continue to cook, stirring often.
Cooking times will vary greatly. After 15 minutes if mixture seems to thicken, take a small spoonful of it and place in the refrigerator. If it turns to jam consistency turn off heat. If it doesn’t, continue cooking and checking using this method. Mine took about 18 minutes to complete.
Once you’ve reached the consistency you want spoon the mixture into your clean, sterilized jars leaving 1″ head space. Wipe any that may have spilled on the edge of the jars.
Leave jars uncovered for 10-15 minutes. Add lids, label and date each jar. Add to refrigerator for about and hour before freezing. Jam will last about 6 months frozen.
I spread it on my toast this morning and it was so delicious. I love homemade jam because you can actually taste the fruit, not just all the sugar that conventional jams have in them!