Three-Ingredient Strawberry Jam
This homemade strawberry jam is so easy to make and only requires 3 ingredients. No added pectin or special canning supplies needed. If I can do it, you can do it!
Servings: 64 people
Large pot or dutch oven
Wooden or Silicone spoon
Mason jars with lids
Ladle, spoon, or canning funnel
Candy thermometer, optional
- 2 lbs of sliced/diced strawberries 900g
- 2 cups of white granulated sugar 450g
- Juice from half a medium lemon about 2 tbsp. 25ml
Begin by washing the strawberries and then cut them up into small chunks and place them in a large bowl. You can also just place them right in your big pot as well.
Wash a medium lemon and cut it in half. Then squeeze the juice from one of the lemon halves into the bowl of strawberries. It winds up being 1 1/2 to 2 tablespoons of lemon juice. You can just use storebought lemon juice as well.
Now add the white granulated sugar to the berries. The general rule is for every pound of berries, add 1 cup of sugar.Give the bowl a good stir. And then let the berries sit for about 30 minutes. Add the strawberry mixture to a large pot or dutch oven. It will bubble up, so make sure you are using a deep pot.Set the burner heat to medium/medium/high and heat and cook the berries down, stirring occasionally at first and then constantly. Bring it to a boil, this will take 20 to 30 minutes. The ideal temp to bring it to is 220 F/104 C. It will turn a dark deep red color and be bubbling when it is ready to go. If you aren't using a candy thermometer you can easily test the jam to see if it is ready. There are a few ways to tell:1. Bring up the back of your spoon, if it sticks to the back and doesn't run off or barely drips off, that is a good indication it is done.2. Another way to tell is to take a freezing cold plate and add a little bit to it. It will cool it down quickly, and then run your spoon or finger straight through it. And the jam will stay apart, it won't come back together filling the little gap you made.
Now remove it from the heat and then keep stirring it while it cools down for a few minutes.
Run really hot water over your mason jars or whatever containers you decide to use. That way you are pouring the warm jam into a warm jar. Use a spoon or ladle and pour the jam into the jars.Screw on the lids and store in the refrigerator. Not in the pantry. This style of easy jam needs to go in the fridge or you can also freeze it.
You can use it while it is still warm before storing it. Or when you want to use it, take it out of the fridge and let it sit for 10 to 15 minutes so it is easier to spread. Spread it on a piece of toast or make peanut butter and jam/jelly sandwiches, whatever you want to do. Enjoy!
Note: If you like, you can mix the strawberries in a food processor instead of cutting them up into chunks.
A traditional serving size for jam/jelly is 1 tablespoon.
Note: This recipe makes roughly 4 cups of strawberry jam.