Easy Strawberry Jam

mpmHi everyone, and Happy Memorial Day weekend! Welcome to Menu Plan Monday.

Today, something a little different.  Instead of sharing my menus for the week, I thought I’d share a recipe I love to make.  It’s perfect for this time of year:  strawberry jam.  Growing up, I called it strawberry jelly, but I’ve since learned that jelly is made from fruit juice, not fruit pieces, and is therefore clear; jam contains crushed fruit and is less stiff than jelly; and preserves contains chunks of fruit.

I will persist in calling it strawberry jelly, but I hope that clears the difference up for you officially 🙂

EASY STRAWBERRY JAM

Wash, stem and crush 4 cups of strawberries, or enough to make 2 level cups of fruit puree. Place this into a larger bowl and mix in 4 cups sugar and 1 tablespoon lemon juice. Let this mixture sit for 10 minutes.
Jel Ease pectin

Meanwhile, mix 3/4 cup water and a package of fruit pectin (we use Jel Ease brand and I urge you to look for it: here, it costs .69 per box rather than the $2+ price for many other brands.  My mom finds it at Save-A-Lot) in a saucepan over medium heat, stirring constantly until it comes to a boil. Boil hard for 1 minute and then immediately pour this mixture into the fruit. Stir for 3 minutes, and then pour into jars.

Let the jars sit, covered, at room temperature for 24 hours. Store jam in the refrigerator, where it will keep for 3 weeks, or in the freezer, where it will keep almost indefinitely (although I predict it won’t last too long).

NOTE – it’s critical to measure all items accurately. For instance, don’t try to reduce the sugar – this will cause the jam to not set properly.

Try it for your family, and I guarantee you they will love it!

What’s on your menu plan Monday?

4 thoughts on “Easy Strawberry Jam

  1. I repeat, do this recipe EXACTLY like she said. Many ha
    ve been the times it has not thickened right, when I made it. Measure everything very very accurately. Be sure to stir it for the three minutes! By the time you have it mixed up, you can tell if it is setting up correctly. When it does not get thick, you have just made ice cream topping and that too is marvelous.
    This is the first year in years that we do not have strawberries to pick. But new plants are in the ground so next year I’ll be back in the berry patch, picking strawberries!

  2. It sounds good, but I would have to buy the strawberries, so I don’t think that would be cost effective. I’m sure I would love it, but maybe that’s a good reason not to make it!

  3. HI!
    I stopped by to visit and am SO GLAD I did…our strawberries will be ready about June 1st and I am going to try this recipe!
    THANKS!
    Jill from The Glen

  4. Thanks for the easy recipe! Would it work with other berries too in the same quantity as the strawberries? I have very fond memories of my grandma’s jam. She made fabulous jam! I should have wrote down her recipe when I had the chance.

Thanks for taking the time to comment. I enjoy hearing your thoughts.