This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.
| Prep Time: | 20m |
| Cook Time: | 20m |
| Ready in: | 40m |
| Yield: | 5 cups |
| Ingredients | |
| 2 pounds fresh strawberries, hulled 4 cups white sugar 1/4 cup lemon juice | |
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
| Nutrition Information Servings Per Recipe: 40 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 85 cal | Total Fat: | 0.1 g | Cholesterol: | 0 mg | |||
| Sodium: | < 1 mg | Carbohydrates: | 21.7 g | Fiber: | 0.5 g | |||
| Protein: | 0.1 g | |||||||
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