Recipe by Kittencal@recipezazz
A simple easy preserve recipe that may be successfuly frozen, I freeze large quantities in plastic containers when berry season come around, it makes a lovely spread for toast, scones or waffles --- this also works well using fresh blueberries or raspberries :) --- 2 cups of sugar will give you a very sweet taste if you prefer a preserve that is not too sweet then use 1-1/2 cups sugar or even a little less.
Top Review by lauralie41
We are loving this jam!! My DD bought me two large containers of strawberries so I ended up with almost 12 cups of strawberries. The berries were tart so I added 4 cups of sugar and doubled the lemon juice to 4 tablespoons. Simmered for an hour or so then ladled into plastic bowls and covered. This jam does thicken as it cools and even more after being refrigerated. Homemade is so much better then store bought jam and this recipe is not hard at all to make. The strawberry flavor is wonderful and the lemon juice brightens everything up! Kitten thank you so very much for posting this recipe. :) Made and reviewed for Kittencal's Strawberry Tag Game.
Directions See How It's Made
- In a bowl coarsley mash the strawberries using a potato masher or fork, then place into saucepan.
- Cook the strawberries over medium heat stirring until beginning to thicken (about 6 minutes).
- Reduce the heat to low, add in sugar and lemon juice.
- Increase the heat to medium and simmer gently until the mixture thickenes and mounds on the spoon (about 20 minutes) stirring frequently.
- Remove saucepan from heat cool just slightly, then place in refrigerator for rapid jelling.
- The preserves will thicken more while chilling and will keep for 1 week in refrigerator if tightly sealed (or after cooled completely the preserves may be frozen in plastic containers if desired).