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But this was an easy recipe, and it didn’t even have pectin in it! Lemon juice has a natural pectin (as does apples), and this turned out delicious!
Mix 1 lb of strawberries, 3/4 cup sugar, and 2 Tbsp of lemon juice in a saucepan (you can use organic). Then stir on med-low heat until sugar is dissolved.
Increase the heat to med-high and bring to a boil. Boil for about 30 minutes, stirring continuously while mashing the strawberries.
You’ll know it’s done when the jam is thick (it will not thicken more as it cools) and bubbles completely cover the surface of the jam. (If you have a candy thermometer, this is about 215*).
Pour jam into jars and let cool. We store them in our freezer.
Enjoy your delicious jam!
The short version:
- 1 lb strawberries
- 3/4 cups sugar
- 2 Tbsp lemon juice
Mix all three into a saucepan on med-low heat until sugar is dissolved. Increase to med-high heat and boil for 30 minutes, stirring continuously.
Stop boiling when the jam is as thick as you want (it will not thicken more) and bubbles cover the surface.
Pour jam into jars and allow to cool. Store in the fridge or freezer.
If you don’t want to use this much sugar, you can substitute the sugar with 2/3 cup of honey and a small grated apple.
An earlier version of this post was written by Tiffany on The Crazy Shopping Cart