Homemade Strawberry Jam

I love making this easy homemade jam in the summer when fresh, sweet berries are in abundance! This recipe doesn't require any pectin and has much less sugar than most, so its soft and spreadable rather than rubbery and the sweet flavor of the berries can really shine through! We love slathering crunchy toast with it or making PB&J sandwiches, but we've also been know to eat it by the spoonful warmed up as an ice cream topping! Yummy!

Homemade Strawberry Jam
(makes 1 1/2 cups)

2 pints strawberries (about 5 cups), stemmed and halved
1/4 cup lemon juice
1 cup sugar

1. Place all the ingredients in a large saucepan and bring to a boil. (Pulse strawberries slightly in a food processor first if you want a smoother jam)
2. Reduce heat to medium/high and cook uncovered for 45-60 minutes, stirring occasionally until most of the liquid has evaporated (you want it to have some little chunks of strawberries).
3. Check for doneness by placing a plate in the freezer for a few minutes. If a blob of jam on the chilled plate stays thick enough to run your finger through without it running back together, it's done!
4. Cool and serve. Keep in the refrigerator for up to three weeks or freeze.


  1. Yum! I love that this has less sugar than most. Its so pretty, too!

  2. I've had a fun time perusing your recipes. Can't remember how I found you, though. Today I am making your Turkey and Swiss Pesto Paninis!



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