Easy strawberry jam
Easy, no pectin strawberry jam to be enjoyed on warm, buttered toast or dolloped onto scones with lashings of whipped cream? Yes please!
Yep, me again on that preserves/pickle train. You guys, I think if my kids stand still long enough they might end up in a jar. I’m so obsessed with preserving, I really can’t get enough. And this strawberry jam is just another one of those recipes. In our house, jam is a pretty big deal. My kids have peanut butter and jam sandwiches regularly, Abi and I love it with cheese on toast (to the boys’ disgust) and I dollop it generously on scones with whipped cream whenever we decide to have an impromptu tea party. And there’s nothing that beats a jar of home-made jam, let me tell you.
It’s also one of those things that make you feel like a cooking boss when you make it. Along with baking your own bread, making your own jam is just SO domestic and SO awesome, I brag about it to anyone that will listen. It’s something our grannies and moms used to do but we don’t and that has to change. Luckily for us, brands like Ball® jars are bringing the sexy back when it comes to preserving (love a little JT, I do.) I’m working with them on their #PreservingTastes campaign and honestly, I’m having the best time. They’ve sent me a lovely hamper filled with all their beautiful jars as well as their starter kit which includes everything you need to start preserving.
If you would love to stand a chance of winning one of their Preserving starter kits, leave a comment below telling me what recipe you will make using the preserving kit. Remember to tag me so I can track the entries. Facebook: Simply Delicious Twitter: @SimplyDelishSA.
Entries will close on Friday 22 July and the winner will be notified via e-mail. Giveaway open to residents of South Africa only. To find out more about Ball® jars, visit their Facebook page.
This post is sponsored by Ball® jars. All images, words and opinions are my own.
Ingredients
- 4 cups chopped strawberries
- 2 cups sugar
- 1/4 cup freshly squeezed lemon juice
- 1 vanilla pod
Instructions
- First, prepare your preserving pot. Wash jars, lids and bands in hot, soapy water. Heat jars in simmering water. Set lids and bands aside.
- Combine the crushed strawberries, lemon juice, vanilla and sugar in a large saucepan. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens and gels (approximately 15 minutes). To test if the jam is ready, spoon a little onto a small plate and wait 30 seconds. Drag your finger through the jam and if the remaining jam doesn’t “bleed” back, the jam is ready. Remove the jam from the heat and skim off any foam that may have risen to the top.
- Ladle the hot jam into hot jars, one at a time, leaving 1/4 inch (0.5cm) headspace. Wipe the rim of the jar and center on the lids. Apply the bands and adjust to fingertip tight.
- Process the filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then carefully remove jars, cool and store up to 1 year in the pantry.
Notes
More pickles, preserves and sauces you might like:
Easy pickled radishes
Home-made Peri-Peri sauce
Home-made Harissa paste
Delish jam and brilliant instructions. Also loved the write up! I used vanilla extract instead of a pod and it still came out beautifully.
So that I’m prepared what is the yield for this recipe..Thanks..
It makes around 2 cups of jam. 🙂
Dear AIida, could you please explain to me when to use the 1 vanilla pod listed in the ingredients but not mentioned in the directions. Thank you, I can’t wait to try it!
Thanks so much for pointing out my mistake. I’ve added the vanilla to the recipe.
Awesome! Thank you so much. Making it today! 🙂
Hope you love it!
I would love to make your Home-Made Peri-Peri Sauce. I have never made my own chilli sauce and this one looks delicious and full of complex flavours. Thanks for all the great recipes and a very entertaining blog!
Thanks so much Maria! 🙂
I can vouch for this recipe. I have sold MANY a bottles’ strawberry jam using fresh lemon juice on art and craft markets. I have found that when used in summer to place it in the fridge after opening.
It’s definitely a winner. 🙂
I would make some sweet pickles! I would have to make this jam too! Lokks delish!
*3* cups of sugar??? Wow. That seems an awful lot for just 4 cups of berries?
It is a lot of sugar but the end result is really delicious and the flavour of the strawberries is sharp and intense.
Dearest Alida
First of all, thank you for inspiring me to start cooking again and loving it while I try and feed my very busy and picky eaters with fast and fabulous recipes! I have been thinking of trying my hand at preserving, but thought it to labour intensive! However, if I was to have this awesome starter kit, I would absolutely make my husbands favorite preserve, marmalade!!! Simply Delicious
Thanks for your lovely comment Lisl. 🙂
I totally agree Alida! There is nothing better than homemade jam. I’ve been making it for years and love to share it with friends as gifts. I love it, they love, and really what’s not to love?! Can’t wait to try your recipe.
It is just the best gift to give someone, such a labor of love. 🙂