Description
This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.
Ingredients
- 2 pounds fresh strawberries, hulled
- 4 cups white sugar
- ΒΌ cup lemon juice
Instructions
- In a wide bowl
- crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan
- mix together the strawberries
- sugar
- and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high
- and bring the mixture to a full rolling boil. Boil
- stirring often
- until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars
- leaving 1/4 to 1/2 inch headspace
- and seal. Process in a water bath. If the jam is going to be eaten right away
- don’t bother with processing
- and just refrigerate.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 40