Every time I take a bite of this easy no cook strawberry jam my mouth explodes with summer. Really, that is pretty much how I feel about all of the jams I make at home. Making jam is the simple art of preserving mashed berries to eat all year on muffins, pancakes, toast, various desserts and – without a doubt – the Glorious Spoon!!! Because, dear readers, I do sometimes eat it off the spoon.
So many people never consider making jam because of the perceived time commitment involved. However, this recipe is super easy and you can be stocking your freezer with jam in just 10 minutes! Just make sure when you buy pectin you get the type labeled “instant”. I usually use Ball. It’s cheapest at Winco, under $3. I see it at other grocery stores for about $5. It’s a bit more than that on Amazon. When you are done, jar it up and store in the fridge for up to three weeks or in the freezer for about a year.
When you buy berries, get the best you can. In my fantasy life I grow all my own organic fruit and pick it ripe, and plump under the summer sun. Then I waltz into my spotless kitchen and whip up a batch of jam. Or at least I buy it all from smiling organic farmers whose children I know by name and age. In the real world I often buy fruit from the grocery store. Wherever you are getting your fruit watch for good quality and a good price. The bottom line is the better your berries the better the jam. If you don’t have a strawberry huller, check out my review of the Chef’n Stem Gem.
This is a low sugar jam recipe. There are two reasons to have sugar in jam. 1. It’s a preservative. 2. It makes the tart fruit sweet and delectable. 1/2 cup of sugar is plenty of sugar to preserve and sweeten here so I figure save the extra calories! I hope you enjoy having this summery spread on hand come winter !
If you like this kind of recipe, check out the new simple strawberry jam that Favorite Family Recipes posted last week. It looks great and there is no pectin required.
- 1 lbs ripe strawberries (2 cups mashed)
- ½ cup of sugar
- 2½ Tablespoons of Instant or Freezer Pectin
- Wash berries and hull them.
- Using a fork, mash berries leaving some chunks.
- Put the mashed fruit in a bowl, toss the sugar on top, and the pectin on top of that. Stir for three minutes.
- Store your treasure of deliciousness in the fridge for about a month or in the freezer for up to a year. Thaw when you need something to top your toast, ice cream, or tongue.
This recipe is participating in Weekend Potluck!
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