Strawberries were $1.25/lb a couple weeks ago, so I got more than I usually would to make some jam. Ever since I made raspberry jam and realized how good homemade is, I don’t tolerate store bought very well. Bonne Maman is the only thing I’ve found that even comes close, and why pay $4 for a jar of delicious jam when you can make your own for less than $1 a jar?
So I made a simple jam, and it’s just amazing how boiling few ingredients can make something so delicious. It is the concentrated flavor of perfect, sweetened & ripe strawberries, and pretty much makes everything you put it on taste like heaven.
The second best part is it’s so easy to make! The butter in it keeps it from foaming, so you don’t need to skim it, and you don’t have to boil the jars after filling them. Perfect for a lazy (or first time) canner like me.
Simple Strawberry Jam
2 lbs strawberries, stemmed & hulled
2 cups sugar
1/4 cup lemon juice
1 tablespoon butter
Combine all ingredients in a large saucepan and heat over medium-high heat while mashing with a potato masher. Mash it as smooth or chunky as you like, and continue to stir the mixture while boiling it. Boil until the jam reaches 220 degrees, or until it gels up when you put a spoonful on a frozen plate and stick it in the freezer for a minute. You’ll know it’s getting there when it turns from watery to starting to get thick and coating your spoon. Using a funnel (this is my favorite for canning), pour into sterilized jars, then screw on the lids and allow to sit until sealed. Jars may be stored in refrigerator for up to a month. For instructions on how to can the jam to keep it at room temperature for up to a year, click the recipe link below.
Recipe source: adapted from Sweet & Savory by Shinee
Oh, and if you’re interested, the bread I used for my photos is non-alcoholic honey beer bread. Made the Buttery Soft Beer Bread with a bottle of non-alcoholic beer (Beck’s) and used local raw honey in place of sugar. So good!