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easy strawberry jam you don’t need to can.
Sorry to say this, but I have never learned how to can anything. But that’s why this recipe is so fantastic. You don’t need to can it. Whatever you do have left of this (if there’s anything), you can just freeze it.
If you’ve never made your own jam before, this is a great one to start with. You will be so happy you did. This is tangy and fruity, and perfectly delicious.
The little strawberries are perfect for jam. I love the look of the little jewels swimming in the bright red syrup. You could use whatever strawberries you want, of course. Just make sure you cut them into uniform sized pieces.
The best way to enjoy this is on a fresh, warm dinner roll. And you’re in luck! I actually just posted my favorite roll recipe on my babble blog.
strawberry jam
zest and juice of 2 lemons
1 apple, peeled and cored and cut in chunks
2 1/2 cups sugar
2 pounds strawberries, cut into 1/2 inch pieces
1. Place a small ceramic plate in the freezer. In the bowl of a food processor fitted with the steel blade, puree lemon zest and juice with the apple chunks. Transfer to a large saucepan or pot set over medium heat and add in sugar. Allow all sugar to dissolve. When mixture comes to a boil, add in strawberries.
2. Allow mixture to simmer for 20 to 30 minutes, or until strawberries just begin to break apart. Pull the plate out of the freezer, and place a small amount of the jam on the plate. When the jam jells and is thick, then it is ready to pull off the heat. Divide jam into glass jars. When it is completely cool, place jars in refrigerator to be used within the week, or into the freezer to be used later.
20 Responses to “easy strawberry jam you don’t need to can.”
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[...] The strawberry jam pictured at the bottom can be found on sophistimom.com [...]
Homemade jam is the best. I had a PB and J on homemade whole wheat today. Classic comfort food. I will have to make some strawberry jam while they are still in season. Lovely photos!
WOW! I’m gonna have to try this one! I’ve never even attempted canning, but love jam! This is one my to do list.
your blog is wonderfull and If my English was better I commend to your great pictures even better: D
My kind of jam, as I admit the whole processing part still has me frightened. I especially love the big chunks of strawberries in your version.
Gorgeous Jamie, fresh homemade jam is the only way to go! xx
Oh, thank you, Bron! Hey, everyone! Go to Bron’s website! Everything she does is gorgeous!
I am a freezer jam fan. That is so easy! This year is our 3rd year for our strawberry patch, and we have been picking buckets and buckets full! My freezer is well stocked! So yum!
TY for this recipe i have never made it with apples in it but its WONDERFUL i loved it MMMMmmmm also they have freezer containers they are square by Ball if your scared of your glass jars breaking in the freezer
and TY TY again for posting this recipe its delicious!
Wilene, so glad you are liking it, and thanks for the Ball freezer container recommendation. I’ll definitely look for those!
It’s so pretty that I’m going to have to try it!
I’m so glad to hear the ‘you dont need to can” part! beautiful, colorful photos!
Beautiful! I’m afraid of canning so this is right up my alley!
First time on your blog….I think I’m in love! ♥
Thank you for all your nice comments, everybody! Thanks for coming by for the first time, Bridget!
Love your blog….I just made strawberry buttermilk ice-cream. SO much to do with strawberries so little time!!
[...] The jam in the picture is my easy strawberry jam. [...]
you were right, this recipe is amazing – only one jar made it into our freezer, but even that was devoured in no time! my picture doesn’t look nearly as good as yours, but here’s my evidence – http://bit.ly/b8s0r1
I have frozen strawberries in the freezer from last season. Can I use them to make the jam? If so, should I just add the frozen strawberries to the apple sugar mixture?
Anita
Hi, Anita,
You know, I honestly have no idea. I am very new to making jam, and I’ve never tried to make it with frozen berries. Trying it out won’t hurt though, I wouldn’t think. Even if it doesn’t gel, it will still taste good. I imagine the colors won’t be as vibrant, though.
Thanks for asking!
I absolutely love homemade jams but I’ve never tried making it myself. I’m going to give this recipe a shot tonight. I’m going to try sweetening with honey instead of sugar. I’ll let you know how it turns out.
Jakki