Quick and Easy Strawberry Jam


Place a small saucer in the freezer.
Add chopped berries to a sauce pan with the water and heat on low.
Measure the sugar and add to the sauce pan. Stir frequently until the sugar has melted.
Increase the heat to medium and add the lemon juice.
Bring the jam to a full boil, stirring constantly. A full boil is a boil that can not be stirred down. (You might need to increase the burner setting to medium-high in order to maintain a full boil.)
Stir constantly at a full boil for 10 minutes. At 10 minutes test the jam.
To test the jam -
If the jam sheets from a metal spoon (droplets flow together), it’s very close, if not ready. Pull the saucer from the freezer and place a drop or two of jam onto the saucer. If it spreads out, the jam’s not done. Return the saucer to the freezer, continue to stir the boiling jam, and try again in 2 minutes. The jam is done when a drop does not spread out but retains its shape.
It usually takes about 12 to 14 minutes for this amount of jam to be ready.
Remove from the heat and pour into a clean, sterilized pint jar.
Let cool, then refrigerate. Jam will keep in the refrigerator until you finish it off, which won't take long.


This is an easy way to take a few of those extra strawberries that need to be used and make a tasty jam in just a few minutes. If you have more than 12 ounces or less than 12 ounces, just adjust the amount of sugar keeping the 3:2 ratio of berries to sugar. A bigger batch will take a few more minutes to cook and vice versa.


16 servings


Wednesday, July 20, 2011 - 6:48pm


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