I’m back! We’ve been in Utah for the last week for a family vacation and for me to attend the SNAP creative bloggers’ conference. I had an amazing week, and have learned so many things that I can’t wait to start implementing and sharing with you!
But for now, I’d like to share a delicious strawberry jam recipe with you that I made today.
This easy recipe only took 10 minutes to make from start to finish (I swear, I even timed it!), and the resulting jam tastes so fresh and delicious!
I made some homemade whole wheat bread last night on a whim, and this strawberry freezer jam was perfect to spread on top.
In Utah we spent some time at my husband’s aunt and uncle’s house, and his aunt ALWAYS has homemade strawberry freezer jam in the fridge and the freezer.
Thanks Christine for inspiring me to make this!!
Like I said, the whole process of making the jam took 10 under minutes from start to finish.
I followed the recipe on the back of the Ball pectin package that I bought.
Supplies:
- 16 oz. strawberries (or 1 2/3 cup finely chopped or crushed strawberries)
- 2/3 cup sugar or Splenda
- 1 package of Ball Real Fruit Instant Pectin (make sure you buy the Instant kind for this recipe)
- 2 half pint mason jars (or one pint jar, or any other container will work, too)
Directions:
1. Finely chop your strawberries. To make this easier and save time, I cut off the green tops, and pulsed the strawberries on the chop setting in my Kitchen Aid blender. I like my jam a little chunky, but you can puree them as much or as little as you like according to your preference.
2. Pour the strawberries in a bowl, and add the 2/3 cup of sugar and the package of pectin. Stir for 3 minutes.
3. Pour the jam into clean jars and let stand for 30 minutes.
4. Optional- If you want a cute lid, just trace around the round top onto some pretty patterned paper, Cut out, glue to the top of the metal top, and instant pretty lid!
Easy, right?
And sooooo worth waiting just 10 little minutes for some fresh strawberry jam!
This jam will last for 3 weeks in the refrigerator, and will last in the freezer for up to a year.
Be sure to leave 1/2″ of space at the top of your container if you choose to freeze your jam, to allow for food expansion.
You can also use any other fresh fruit for this recipe (just be sure that if you use peaches you add 1 Tbsp. bottled lemon juice).
Easy, quick, and delicious – my kind of recipe!
This jam would taste great on this Navajo Fry Bread.
And be sure to check out my favorite bean salad recipe and this quick and delicious homemade salsa, too!
Enjoy!
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