There are many wonderful things about homemade strawberry jam. For one, it tastes like sunshine. By which I mean, a spoonful of this jam makes you think about plump strawberries growing ripe in sunny country fields.
Also? This jam tastes like strawberries. You never realize just how unlike strawberries supermarket jam tastes until you make a batch of the good stuff.
This, my friends, is the good stuff. Homemade jam made with strawberries picked straight from the field.
Of course, there is also a downside to making your own jam, which you can probably guess already. You will never be satisfied with commercially made jam again. Nope. Not ever.
For the past week my version of heaven in the morning has been a thick slice of honey-vanilla challah spread with our strawberry jam. Lick the spoon clean. Serve with a cup of coffee. What could be more perfect?
And as you can see from the photo above, a certain someone agrees with me. It’s hard to take food photos when your 2-year-old keeps trying to steal the subject of your picture. :)
I have to thank my friend Desiree for telling me how to make this jam, which, as it turns out, is unbelievably easy to make. There is no cooking involved. Just a bit of strawberry mashing and sprinkling of sugar and pectin. It took less than 5 minutes to make this jam, which is as irresistible as it is simple to make.
Give it a whirl! You won’t be disappointed.
- 1⅔ cups hulled berries, mashed
- ½ – ⅔ cups granulated sugar (or Splenda, adjust amount according to sweetness of the berries)
- 2 tablespoons pectin
- In a medium bowl mash the berries with a potato masher. It’s fine to leave chunks of berries in the jam (we did).
- In a small bowl combine the sugar and pectin. Add to mashed strawberries and stir for 3 minutes.
- Ladle strawberry mixture into a tupperware or jam jar and let stand for 30 minutes before enjoying. (If you plan to freeze the jam make sure your containers are freezer-safe.)