PREP-TIME 2 hours
Just thinking of the sweetness of the ripe strawberries is enough to get me to make a fresh batch of strawberry jam.
I only add 1 tablespoon of sugar to 2 cups of strawberries and a squeeze of lemon to put a smart tartness.
- 2 Cups Strawberries (Fresh Or Frozen)bring strawberries to room temperature
- 1 Tablespoon Sugar (Sugar Cane or your sweetener of choice)
- 1/8 Teaspoon Fresh Lemon Juice
(If you want a tarter jam put 1/8 teaspoon Lemon Zest Also)
Place your strawberries in pan and cover Strawberries with sugar and set aside for a few hours. Let the Strawberries come to room temperature. (you can also do this over-nite in the refrigerator)
Cover Strawberries 1/2″ above berries with water on High boil for 15 minutes.
Place lid on pan, turn heat down to medium-high, continue boiling with lid on and steam vent closed on lid for 5 minutes.
Turn lid to vent steam from pan
Reduce heat to medium set timer for 10 minutes.
Re-Set timer every 10 minutes for the next 60 minutes. Make sure to stir each time.
Over Half of the water should be gone.
Turn your fire to very low and continue to stir the Strawberry Jam. The strawberries should be reducing quickly now.
Don’t let it burn. Watch your heat closely. If it is boiling to much turn your heat down.. You just want a very faint bubble action. Like a couple of bubbles every few seconds.
Continue with the reduction until the strawberries are to the thickness you like.
Let cool down in pan
Spoon into your mason jar.
Will keep for 14 days in refrigerator. If you want to persevere them by adding a canning method they will last over a year.