This jam is great on french toast and waffles - ask my little guy, Ryan! It’s his favorite condiment after ketchup! I don’t prepare mine for shelving because it doesn’t last that long around here, and honestly it just seems like a project that I don’t have time for. This recipe is super quick and it’s fun, really. It will last for about two weeks in the fridge.
No-pectin small-batch Strawberry Jam
3 cups sliced strawberries
1 cup sugar
2-3 tablespoons of lemon juice (depending on your taste)
Put a small plate in the freezer. You’ll use this to test the thickness of the jam.
Put all the ingredients in a large, wide saucepan over medium heat. You want to ensure maximum water loss from the strawberries in as little time as necessary, and the wide pan helps with this. Stirring slowly, bring the strawberries to a boil (mine usually take about 8-10 minutes to boil). After they’ve been boiling for 2 or so minutes, test the liquid part by putting a small spoonful on the cold plate. This will show you the thickness after it has cooled. If it’s thick enough for your taste, take it off the heat now. I let mine go for a total of about 15 minutes on the heat (boiling for about 5-7 minutes).
Put the jam into a large glass container (I use old peanut butter jars) and close tightly!
Enjoy, enjoy, enjoy!