We picked a bunch of strawberries at Krugers’ on Thursday and I finally got around to making some jam yesterday. (I also finally got around to picking some of the roses that are growing rampant in our yard. See below.) After misreading the pectin directions and ruining about 5 jars of jam (total bummer!), I found a recipe for pectin free jam. Here’s my version with just a little tweaking. Enjoy!
5 cups sugar
1 fl oz lemon juice
Hull and smoosh your strawberries. Pour the puree into a large pot. Add sugar and bring the mixture to a boil. Stir pretty much constantly for 10 min. Remove from heat and add the lemon juice. Stir for a few more minutes to thicken. Let the pot cool to room temperature, then store in refrigerator overnight to thicken even more. Put the jam into jam jars (makes 7 jam jars full) and freeze.
Good for 3 weeks in fridge after opening.