Homemade Strawberry Jam

Here we go.  Another 2012 DIY project I was able to cross off my list this year.  Homemade Strawberry Jam.  This Summer, from Bountiful Baskets, I purchased a large amount of strawberries at a very cheap price.  I made jam, a topping for strawberry shortcakes which I froze, cut up and froze strawberries, kept for some for snacks and even made the cutest strawberry ice for fruity summer drinks.  This Strawberry Jam was a huge hit and my most favorite part about this particular recipe is that you do not use Pectin. It is completely natural!  I had never made jam before and after looking at several recipes, most of them containing pectin, I wondered how this one would gel or set, but it did and it tasted amazing!

This recipe was found at Scientficially Sweet.  Hop on over there and check out more delicious recipes!

The THREE Ingredients:

1 lb strawberries, quartered

3/4 cup granulated sugar (don't skimp on this)

2 TBS fresh squeezed lemon juice

How To Make It:

Place strawberries in a large sauce pot over medium-low heat.  Cover and cook gently until they begin to release their juices, about 5 minutes.  Stir in the sugar, increase the heat to medium and bring the mixture to a boil.  Reduce heat and simmer until it has thickened, which takes between 10-15 minutes.  Using a potato masher, break down the large pieces of fruit, leaving it a little chunky.  Stir in your freshly squeezed lemon juice (love any excuse to use my grandma's glass juicer) and continue to boil gently until very thick and syrupy (takes about 15-20 minutes).  Be sure to stir often! You will know that the mixture is thick enough when you are able to see the bottom of the pot as you stir and it sets up quickly when dripped onto a cold plate.  If using a candy thermometer, the mixture is done when the temp reaches 215 degrees F.

Immediately pour your jam into a sterilized mason jar and let it seal tightly.  Cool completely before storing in the refrigerator.  Pop an English muffin in the toaster and enjoy!