Just the way my grandma makes it! A little advice: you can store the jam in any jar you got but make sure that you put the glass and the lids in boiling water to get all germs off. Place them on clean kicthen toweles upside down and make sure that you don’t touch the inside of jar or lid, otheriwse you’ll most likley end up with mold in your jam. Once the jam is in the glass, screw the lid on and place them upside down for about ten minuts. This way the jam will stay good for months and you don’t have to freeze it. Small jars with a cute red&white piece of cloth around the lid make great gifts!
Way easy and delicious. Of course, it depends a LOT on the quality of the strawberries. Because this is SO easy to prepare I make it fresh every time I need some. Sometimes I add a little bit of diluted cornstarch to help thicken it up.
Mine messed up…it never got thick enough to spread like jelly. It had wonderful flavor and it was probably my fault it never got thick. I still can spread it on a bagel for me but probably wont be putting in a pb and j for the little one..it will prob. run out. Anyway…I plan on giving this one another try!
This is soooo good! It was really easy, especially using a food processor. The biggest thing was being patient while it is boiling and keep stiring. Also, be careful while it is boiling because it bubbles really high, fast. I got splattered a little and it hurt! I had never made jam before this and wasn’t quite sure what to expect. I made it last night and this morning it was ready. I’ve never been a jam/jelly eater, but my husband and son love peanut butter & jam sandwiches. Store jams taste pretty crappy compared to the homeade stuff!
This recipe is so easy and produces such a great product! Perfect consistency. Although it was a bit too sweet for my taste, my boyfriend LOVED it. I used fresh picked (exceptionally sweet) strawberries however, so that likely affected the sweetness. All in all, this recipe is a keeper!
Super easy. My first try came out the consistency of smooth jam. Not solid jam but not syrup either. But either way, I’m thinking whether jam or syrup this will be great no matter what. Took advice of other reviews and used 3 c of sugar instead of 4. Had peaches not strawberries so took a risk but this is great stuff!
Just finished making this Jam very easy and taste great I just brought it to a boil and stir I also did the plate test at about 15 minutes and again at 20 minutes. I only used 3 cups of sugar. Thanks for the recipe yummy
Ingredients :
2 cups strawberries, hulled and sliced
½ cup granulated sugar.
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This was my first time making jam and I didn’t really have all of the proper tools for canning so I improvised and just used any of the jars I had available and that was just fine. Overall I think the jam came out good. I wanted to try a jam recipe that didn’t require pectin and this one was very easy to make. I think it was a little too sweet for my taste so next time I might cut back the sugar a little bit. I took the suggestion from another person to put the strawberries in a blender to mash. Also it took a lot longer to cook. Maybe I did something wrong? Either way it turned out fine.
Mine is more like syrup than jam. (I read in another Strawberry Jam recipe than slightly under-ripe berries work best. So maybe next time I won’t use freshly picked berries. For now, I’ll be enjoying this on pancakes. 🙂 It’s delicious!
I made this exactly as the recipe stated and it was DELICIOUS!!!! I have never made homemade jam before and this was amazing!!!! I will for sure be making this again!!!!
This was so easy! Bought strawberries that were too ripe for us. Followed the instructions and got strawberry jam. Make sure to use the large skillet, stir frequently, scraping the sides with a rubber spatula. Mine started thickening at the 8 minute mark but let it go for the full 10 minutes. Came out perfect.
I made this today, I added some juice from jarred red peppers, gave it just a little heat and spice. It turned out great!! Will make this again soon!!
I had scored some beautiful strawberries for $1/lb so looked for a recipe for jam with no pectin and this one popped up. It does take a bit of time for the berries to get to 220 degrees, but it’s worth the wait. This made 3 1/2 pint jars. I did not process them but did boil the jars and lids. Filled to almost the top, put the lid and ring on and then turned upside down. After about 10 minutes, turned them right side up and they were all sealed. I’m still refrigerating the jars, but I feel confident they are sealed good. The jam is plenty sweet so I think the lemon juice just accentuates that good flavor. I’d make this again for sure!!
Ingredients :
2 cups strawberries, hulled and sliced
½ cup granulated sugar
Preparation :
In a medium saucepan, add in the strawberries and sugar. Turn the heat on to medium and stir until the sugar starts to dissolve into the strawberry juice.
With the back of your spoon, mash the strawberries to help break down the strawberries. Keep stirring occasionally and mashing the strawberries with the back of the spoon.
Once the strawberries break down and the syrup thickens, remove from the heat. It will start to coat the back of your spoon. The entire process took me about 25 minutes.
I poured my jam into a sterilized half pint jar with a sterilized lip and ring. I tipped it upside down and let it cool. You can just pour your jam in a container and let it cool. Then place the container or canning jar in the fridge until you’re ready to use it.
I hope you make this quick and easy strawberry jam when you need a homemade jam fix!