I made this jam today with fresh strawberries from the grocery, must say it smells delicious. Those berries are actually a week old from the fridge and a bit overripe that I decided to make a difference instead of eating it as it is. I’m not that fussed about jams, but this one has changed my opinion of jams, needless to say I shall be making more with varieties of fruits in the very near future, as toast really comes more tasty with jams, my new discovery. You really can’t beat home made jam – its not difficult, a little time consuming but fabulous taste & flavor, nicer than shop bought as you can adjust the recipe according to your whims.
- 1 pound fresh strawberries, sliced thinly for easy crushing
- 2 cups white sugar
- 3 tbsp. lemon juice
- In a wide bowl, crush strawberries in batches until you have 2 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, stirring often for about 20 minutes or until the mixture becomes medium thick.
- Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.
Note: To test for jelling place a plate in a freezer… after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together (if you can make a line through it with your finger) it’s ready to be canned!