Small Batch Fresh Strawberry Jam
This is a quickly prepared jam that calls for smaller amounts of fruit and sugar. Cooking it in a wide pan speeds up the gelling process so no pectin is needed. The jam has a soft set, a bright color and a full fruit flavor. Perfect for spooning over toast but it may not be stiff enough for a peanut butter sandwich. This came from a newspaper article. This uses only 3 cups of sliced strawberries which is about 1 1/2 pints or 4 cups of whole berries.
- Ready In:
- In a 10 or 12 inch wide skillet bring fruit, sugar and lemon juice to boil over medium high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook about 8 to 10 minutes, until mixture begin to look syrupy and thicken slightly.
- Cool jam to room temperature before serving. Refrigerate.
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Finally a great easy and not too sweet fresh tasting strawberry jam without pectin and all the other stuff that goes with making an all too sugary jam. It turned out perfect without any adjustments. I will definitely make again and just maybe seal some for gifts. I will definitely try next time with less sugar as suggested by Boomette.Reply
I used half the amount of sugar and cooked it down a lot longer. It smelled wonderful. My DS loved it (I'm allergic, so cannot attest to how it tastes). He said I should make a WHOLE lot of jars of it for our house! Thanks for sharing, we'll be making this one again. It's perfect for when the strawberries don't look so pretty to eat but are not too far past their prime.Reply