strawberry jam on bread

Makes about 2 cups

Homemade jam is such a special treat, and a wonderful gift. The process of canning and preserving is overwhelming, but you can skip that step with this recipe. Refrigerate just enough to use for a month or so, and then freeze the rest in plastic containers (some jar companies make plastic containers just for this purpose).

Ingredients

  • 1 lb strawberries, hulled and roughly chopped (about 3 cups)
  • 1 1/2 cups sugar
  • 3 tablespoons lemon juice

Directions

  1. Put a small plate in the freezer.
  2. In a shallow skillet or saucepan, combine the strawberries, sugar, and lemon juice. Bring to a a gentle simmer and cook until the berries begin to break down. Continue simmering until the jam is the proper consistency. To test the consistency, take a small spoonful of jam and place it on the chilled plate. Turn it on its side. If the jam runs slowly down the plate and sets to a desirable consistency, remove it from the heat. If not, continue cooking and test again (return the plate to the freezer, in the meantime) until you reach the desired result.
  3. Transfer to containers or jars and set aside to cool, then cover and refrigerate for up to 1 month or freeze for up to 6 months.

CIA FOODIES


No-Fuss Strawberry Jam

strawberry jam on bread
Makes about 2 cups Homemade jam is such a special treat, and a wonderful gift. The process of canning and preserving is overwhelming, but you can skip that step with this recipe. Refrigerate just enough to use for a month or so, and then freeze the rest in plastic containers (some jar companies make plastic containers just for this purpose).

Ingredients

  • 1 lb strawberries, hulled and roughly chopped (about 3 cups)
  • 1 1/2 cups sugar
  • 3 tablespoons lemon juice

Directions

  1. Put a small plate in the freezer.
  2. In a shallow skillet or saucepan, combine the strawberries, sugar, and lemon juice. Bring to a a gentle simmer and cook until the berries begin to break down. Continue simmering until the jam is the proper consistency. To test the consistency, take a small spoonful of jam and place it on the chilled plate. Turn it on its side. If the jam runs slowly down the plate and sets to a desirable consistency, remove it from the heat. If not, continue cooking and test again (return the plate to the freezer, in the meantime) until you reach the desired result.
  3. Transfer to containers or jars and set aside to cool, then cover and refrigerate for up to 1 month or freeze for up to 6 months.

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