One of the sure signs that spring has arrived would be the piles of well-priced fresh strawberries at the local market. I am a fan of enjoying what’s in season, taking advantage of the abundance of the crop and the attractive pricing. So while we will be enjoying the fresh berries in a variety of ways, I will also be sure to freeze plenty for later, as well as make a bit of jam. I use a simple recipe, often referred to as freezer or refrigerator jam. This easy method requires no pectin, and adds only a few ingredients to the fresh berries to preserve the pure taste. Looks like we will be enjoying the flavor of spring for quite some time this year.
Click here for more great ideas on how to freeze fresh strawberries and our easy recipe for the best Strawberry Daiquiri.
- 2 pounds fresh strawberries washed and hulled
- 3 cups of sugar more or less to taste
- ¼ cup fresh lemon juice
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Wash, drain, and hull your strawberries. As you are working with the strawberries, discard any that are questionable, (it is important not to include any berries that appear damaged, they will shorten the length of time your product will keep).
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In a large bowl, crush the berries in batches using a potato masher. Transfer the crushed berries into a large heavy-bottomed sauce pan. Add the juice that was collected in the bowl that you used to crush the berries. Add sugar and lemon, and heat over a medium heat while stirring until the sugar is dissolved.
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Increase the heat to high and bring the strawberry mixture to a boil, stirring constantly (as the mixture boils it will increase dramatically in volume, use caution and do not leave unattended). When the jam has come to a complete boil, reduce heat medium high and continue to boil until the mixture reaches a temperature of 220°F, stirring often. Use a candy thermometer to monitor temperature.
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Remove from heat and allow to cool. Transfer into jars or storage containers. Jam can be held in the refrigerator for up to three weeks, or frozen for up to a year.
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The jam can also be sealed in jars and processed in a water bath for long-term storage. Sterilize jars, rings, and lids. Fill jars leaving ¼” of head room. Process in hot water bath for 10 minutes to seal. If you have any questions regarding safe canning procedures, refer to your canning guide, or check out Introduction to Canning from Ball.
This recipe produces a soft-set type of jam since it uses no pectin. Adjust the amount of sugar if desired. I used only 2 cups for this batch and it came out great. You can also increase the lemon if you want more tang.