Making strawberry jam sounds difficult but is actually super easy! One of the most important things to remember when making any recipe is to use good ingredients, so make sure your strawberries are ripe for best results. Add this delicious jam to toast or croissants and pair with my Homemade Applesauce for breakfast.
Nothing beats the smell of sweet, summer strawberries cooking down with sugar. And the taste is like no other. Have your Mason jar and jar tag ready, but if your family is like mine, this jam will not last long enough for long-term storage!
I would love to see what you come up with. Be sure to share your comments and pictures below!
Juice of 1 lemon
1.5 cups white sugar
1 lb fresh, ripe strawberries
1/4 cup unsweetened applesauce
1. Hull strawberries and place into food processor.
2. Pulse food processor until strawberries break down but are not completely pureed.
3. Add strawberries, sugar, applesauce, and lemon juice to large pot. Stir, bringing to a boil. Applesauce is used because contains a high amount of pectin and will help the mixture to gel more efficiently.
4. Boil for about 10 minutes, until mixture is thick, removing any light pink foam that builds up.
5. Remove jam from heat and test readiness. Scoop out a spoonful onto cold plate (place plate in freezer a few minutes beforehand). Place plate/jam into freezer for 2 minutes. Run finger through the center of the jam; if jam stays divided, it has begun to set and is ready. Yay! If jam mixes back together, continue cooking for an additional 2 minutes and retest.
6. Pour jam into prepared jars, and enjoy over fresh rolls!
So delicious! I never preserve it because it never lasts long, but if you want to keep it on the shelf, check out USDA’s home canning guidelines. Also see what else you can use that mason jar for once the jam is gone!