make your own strawberry jam
this is the simplest version of strawberry jam i could find, and i’m glad i tried it! i couldn’t have made this delicious spread without the help of this guide. this post is based off of that one, except i’m not going to go through the whole canning process, or give you a pectin version and a sugar free version. go there to see that!
first, thoroughly rinse and de-stem four cups of strawberries. i cut mine in halves and quarters, as well, to make them easier to break apart later.
squash all of the berries with your hands, until this consistency:
you can break them apart even further, but i like my jam to have pieces of berry in it. don’t leave the berries fully whole, though. when you break them apart, the natural thickeners in the fruit come out more easily, giving you a thicker jam.
from there, add in two cups of sugar. i used beet sugar because it’s the closest thing to white granulated sugar we have on hand.
put your pot on the stove and turn the heat to medium. once the sugar is fully dissolved, let it boil for a minute or two, continuing to stir. using a cold spoon (leave it in some ice water while you’re stirring the pot), spoon out some strawberry liquid. let that sit for a minute, and see how gelatinous your mixture has become. check the guide to see what to do if it’s still very liquidy.
if it’s a good consistency, turn off the heat and let the pot sit for 15-20 minutes. stir, and pour into your containers. 4 cups strawberries will make a good amount of jam - we got three small/medium sized jars.
you can leave the jam in the refrigerator for a week or so, but try to use it as soon as you can. we’ll be making a few recipes in the next week for ideas as to how you can use all this jam.
try out this pretty easy staple, and see how it works for you. good luck!