Homemade Jam!

I decided to try and make my own strawberry jam. I didn't do the entire canning process I simply put my cooled jelly into a clean glass container! This recipe also doesn't use pectin so it is super easy. Source from here.


  • 2 pounds fresh strawberries, washed and hulled
  • 4 cups sugar, more or less to taste
  • 1/4 cup fresh lemon juice


  1. In a large bowl, crush strawberries in batches, transferring them to a large heavy-bottomed saucepan after each batch has been crushed.
  2. Add sugar and lemon juice to strawberries. Stir over low heat until sugar is dissolved. Increase heat to high and bring strawberry mixture to a full roiling boil while stirring constantly. Reduce heat and continue to boil until mixture reaches 220 degrees (105 degrees C), stirring frequently.
  3. If you want to process in a water bath for longterm storage, transfer jam to hot sterilized jars, leaving 1/4-inch headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
  4. Otherwise, transfer jam to plastic containers or canning jars. Wait until cool. Seal and store in the refrigerator for up to three weeks or frozen for up to one year. 

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