I dunno, there’s just something really wholesome and nostalgic about homemade strawberry jam, don’t you think?
But if you’ve ever taken a look at list of the ingredients on some of the store bought pots you’d be right in thinking that it’s not that wholesome after all.
Inside a lot of the big name jam brands there’s things like fruit syrup, high fructose corn syrup, plain corn syrup, colorings, natural flavorings (whatever they may be – could be anything really) and citric acid, which is a laboratory substitute for lemon juice.
If you’re looking for a quick and easy recipe that’s not only a lot healthier than some of those frankenfood versions at the supermarket but also beats them hands down on flavor too, then you’ve got to give my homemade strawberry jam recipe a try.
We’re just at the beginning of strawberry season now so this is a perfect time to make use of a delicious seasonal fruit. Try and pick yours up from a farmer’s market if you have access to one or make a fun day out of it and go find a “pick your own” farm!
All and all, this recipe comes together in under half an hour and yields around 1 quart of delicious homemade strawberry jam – perfect for spreading on pancakes, English muffins or just a nice piece of homemade granary bread with vegan butter!
Or you could use it in my Strawberry Fizz Non-Alcholic Vegan Cocktail recipe.
I don’t give directions for canning this jam but you can definitely use this recipe to do that. Here’s an article that shows you how. Canning will allow you to keep the jam in your pantry for up to a year. My recipe will keep in the fridge for around 10 days or longer, if you don’t eat it all before then!
If you make this homemade strawberry jam please remember to drop by again and let me know what you think in the comments section!
Homemade Strawberry Jam
Instructions
- Place the hulled strawberries in a bowl and mash with a potato masher until slightly chunky. Alternatively, you could chop the strawberries by hand or in a food processor.
- Combine the mashed strawberries, sugar, and lemon juice in a large skillet over medium heat. Cook for 10-15 minutes at a low boil, stirring frequently until the jam has thickened.
- Transfer the jam to clean glass jars, seal and let cool at room temperature.
- When cool, refrigerate. Will keep for up to 10 days in the refrigerator.
