This easy strawberry jam recipe requires no pectin and can either be processed in a water bath for longer storage or stored in the refrigerator for up to two weeks. It's delightful on all the usual suspects -- bread, toast, bagels, English muffins, scones -- but also on ice cream, sponge and pound cakes, pancakes, waffles and French toast. This jam won't set up stiff. It's a soft-set jam that will drip from a spoon, so don't think you've done something wrong. You can vary the sweetness or the tartness of this jam by increasing or decreasing the amount of sugar or lemon juice you use.
- In a large bowl, crush strawberries in batches, transferring them to a large heavy-bottomed saucepan after each batch has been crushed.
- Add sugar and lemon juice to strawberries. Stir over low heat until sugar is dissolved. Increase heat to high and bring strawberry mixture to a full rolling boil while stirring constantly. Reduce heat and continue to boil until mixture reaches 220 degrees (105 degrees C), stirring frequently.
- If you want to process in a water bath for long term storage, transfer jam to hot sterilized jars, leaving 1/4-inch headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
- Otherwise, transfer jam to plastic containers or canning jars. Wait until cool. Seal and store in the refrigerator for up to three weeks or frozen for up to one year.
- Note: Before attempting a home canning project, read this step-by-step guide from the Ball canning jars company.