June is not complete without strawberries! That’s what June is all about. This year we got to try out a new Strawberry Field local to our new home.
Kelly’s was great because it’s a smaller, family owned patch and they grow amazing strawberries. The girls love picking all the strawberries with us, and eating them! I think that’s a staple in most kids memories of picking strawberries.
Another great memory I have is making Strawberry Jam. My Mom and Aunt have been making it my whole life, and this year I was excited to do it all by myself. But I do mine differently, I don’t use Pectin.
Pectin is an ingredient that helps thicken the Jam, gives it a Jelly texture. But you don’t need Pectin. The natural sugars in strawberries, and the sugar you add will help thicken your jam while you cook-out the water in the strawberries.
I never have pectin on hand unless I’m making Jam. I usually end up having to go out to the store just for Pectin. So instead of adding that stress I prefer to just not use it. The bonus of not using Pectin is that you are able to adjust the sugar in your recipe. When using Pectin you do need a certain amount of sugar to get the consistency that Pectin provides. Without the pectin, I use the taste of the strawberries to decide how much sugar I really want to add. I have found a common amount that I use regularly.
A TIP I have to help you find your desired consistency when cooking the Jam is to put a spoon in the freezer. When cold, dip into the jam and run your finger along the back. If the jam runs together, it’s not ready. Continue to put the spoon in the freezer as you need it. This is really helpful if you do not have a cooking thermometer.
What I also love about this recipe is that you only need three ingredients!
- Lemon Juice
The lemon juice helps the acidity of the Jam, making it safe for Canning. I always use store bought, bottle lemon juice for its consistent acidity. Using fresh lemon juice may not be the acidity that you need.
Let’s get jamming!
Time: 45 minutes
Makes: 4 Pints
- 3lbs of strawberries
- 3 cups of sugar
- 6 tbsp of Lemon Juice
- Cut strawberries into the desired size.
- Add strawberries, sugar and lemon juice into a large pot.
- Cook on medium heat till a simmer starts. Stir regularly.
- Cook till temperature reaches 220F or desired consistency is reached. This usually takes about 30 minutes.
From there you can Jar your strawberries then can them for a longer shelf life. If you don’t can, you can leave the Jam in the fridge for one month.
Enjoy on toast, a scone or with fresh whip cream!