Easy Strawberry Jam
Summer is around us and this strawberry jam is almost a perfect complement to all summer recipes. It is very easy and quick to do (only 3 ingredients and 15 minutes of your time). This strawberry jam requires no special equipment or the knowledge on the canning jamming/canning process. This jam naturally thickens by using the natural pectin within the strawberries. I am sure you will love this recipe. If you do try it out, let me know what you think of the recipe. At the bottom of the post will be a written recipe which you can print or you can watch the recipe video and learn from there. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)
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The reason why this strawberry jam isn’t considered a jelly is because Jelly is made by using a fruit juice instead of using the whole fruit. Jelly also may have added thickeners in order to get a desired consistency. Pectin, cornstarch, and gelatin are a few of the thickeners that may be use.
- 1 Quart Strawberries
- 2 Tablespoons Lemon Juice
- 1/2 Cup Sugar
- Coarsely chop washed strawberries.
- Transfer to a large skillet and stir in sugar and lemon juice.
- Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes.
- Pour heated jam into a blender and blend until smooth.
- Transfer jam to a jar and let cool to room temperature.
- (To store, seal jar and refrigerate, up to 10 days).
