Is this Homemade Strawberry Jam blogpost about jam? Is it about strawberries? Or about how homemade strawberry jam (without pectin/ preservative) is sooooooo good for the soul?
Absolutely … and more!
This Homemade Strawberry Jam post is also about remembering the blue skies, beautiful sunshine and the wonderful family time, strawberry picking in sunny California.
The Sugar Crumble was in the Sunshine State visiting family this summer and the beckoning of eating organic luscious sweet strawberries straight off the vine, proved irresistible.
Off she went with enthusiastic troops (be warned, Asian families are never small!) and Sunny California did not disappoint.
The one hour all-you-can-eat strawberry picking offered huge, luscious, sweet and juicy strawberries organically grown. Everywhere you look, everyone was pickin’ fillin’ their boxes with the biggest juiciest strawberries!
No rinsing, just pop it straight and these berri babies taste simply amazing! The kids had such a blast seeing who could spot, grab and eat the biggest 🍓! And we all feasted till stomachs were bursting and still had 15 pounds of strawberries to take home!
Tip #1
Did you know there are two strawberry seasons in California? The spring/summer season is the more well-known of the two, but those who are in the know also keep their eyes peeled for the autumn strawberry crop.
Californians are indeed lucky people!
Tip #2
When life gives you too many strawberries, make this Easy Homemade Strawberry Jam!
This Homemade Strawberry Jam is delicious and simple to do. Low sugar and absolutely no canning or pectin required. Using only 3 basic ingredients – fresh strawberries, lemon juice and sugar, it comes together in 20 minutes on the stove. Perfectly tart and tastes incredible, simply with butter on toast. Some things in life are simple and need not be complicated 😊
Check out my Easy Homemade Strawberry Jam recipe video above.
I digress … Note to Self and The Significant Other ~
“The longer I live the more beautiful life becomes.” ~ Frank Lloyd Wright
When we grow mediaeval, I want to pick strawberries like this …
Love me tender …
Love me sweet …
Back to Jam …
I usually find commercially bought jams too sweet even when it’s au naturale. I love this Homemade Strawberry Jam recipe because you can always adjust the level of sugar to suit your taste.
The lemon juice acts as a kind of preservative and adds a bold tartness that balances out the sweetness of the jam, which I love.
I found that there is no need for any complicated canning process or the use of pectin to preserve this Homemade Strawberry Jam.
Berries gently macerating in lemon juice …
It certainly does not keep for months but if consumed within a couple of weeks, this Homemade Strawberry Jam stays fresh, delicious, with good color and consistency.
I simply used clean and dry sterilised Mason Jars to keep the jam once it is completely cooled. Try not to use recycled jars as the smells of previous foods may linger and affect the taste of the fresh jam. For good measure, this ‘jamming beauty’ stores well for at least 2 weeks, well refrigerated.
Did you make this Homemade Strawberry Jam? I’d love to know how it turned out! Please let me know by leaving a review. Or take a photo and share it on Instagram or FB; be sure to tag me please @thesugarcrumble.
Easy Homemade Strawberry Jam
Ingredients
- 500 g fresh strawberries
- 2 tbsp lemon juice
- 3 tbsp granulated sugar
Instructions
- Hull and cut 500g fresh strawberries.
- Add 2 tbsp lemon juice and 3 tbsp granulated sugar (may be adjusted to taste) and cook on medium heat in a heavy bottomed pan.
- Stir and gently macerate the strawberries in the juice.
- Cut up the strawberries further to smaller chunks, if desired. Lightly mash any chunky bits.
- Bring to a boil, reduce heat and continue to simmer until a nice thick jam consistency ~10 minutes.
- Transfer to a bowl and cool completely.
- Once cooled, fill the jam in clean and dry sterilised jars.
- This Homemade Strawberry Jam stores well for 2 weeks, refrigerated. Enjoy.
Video
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